Easy & Healthy Chilled Soba with Natto, Umeboshi, and Grated Daikon

Name: Easy & Healthy Chilled Soba with Natto, Umeboshi, and Grated Daikon
Yield: Serves 1 serving
Ingredients: 1 serving soba noodles; 1 pack natto (fermented soybeans); 1 umeboshi (pickled plum); About 1 1/4 inches (3 cm) daikon radish; Lemon juice, to taste; Chopped green onions, to taste; Mentsuyu (noodle soup base), to taste

✿ちさと✿ @cook_40112569

Use what you have in the fridge! This is a classic summer dish, but it's also great when you don't have much of an appetite or after a night out.
On 2/7/2019, this recipe became a featured recipe—thank you! ♩
Recipe background:
I wanted to do more than just boil noodles, so I used ingredients I had on hand. A soft-boiled egg would be nice, but I like to keep things simple (haha).

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Ingredients

Serves 1 serving

1serving soba noodles
1 packnatto (fermented soybeans)
1umeboshi (pickled plum)
About 1 1/4 inches (3 cm) daikon radish
Lemon juice, to taste
Chopped green onions, to taste
Mentsuyu (noodle soup base), to taste

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Steps

1

Cook the soba noodles according to package instructions, then rinse under cold water to chill.
2

Mix the natto well with the included sauce and mustard, if provided.
3

Grate the daikon radish and sprinkle with lemon juice.
4

On a plate, arrange the soba noodles, then top with grated daikon, natto, green onions, and umeboshi in that order. Finish by pouring mentsuyu over everything.