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Easy Warm Soba Noodles with Grated Daikon Radish, Nameko Mushrooms and Natto

Easy Warm Soba Noodles with Grated Daikon Radish, Nameko Mushrooms and Natto

I love soba noodles, and this is one of my specialities! Enjoy warm soba noodles during the fresh soba season.

Ingredients: 1 servings

Soba noodles (dried or pre-boiled...handmade would be best!)
100 to 120 g
Split-bean (hikiwari) natto (fermented soy beans) - you can use regular natto and crush the beans
1 pack
Nameko mushrooms (large ones are the best)
2 to 3 tablespoons (or to taste)
Grated daikon radish (use a spicy type, or the tapered end of any daikon radish, which is spicier than the fat end)
2 to 3 tablespoons (or to taste)
Green onions (finely chopped)
1 to 2 tablespoons (or to taste)
A. Mentsuyu
Enough to make 250 ml of prepared noodle sauce
A. Water
Enough to make 250 ml of prepared noodle sauce
Bonito flakes (optional)
1 pinch

Steps

1. Bring some water to a boil and cook the soba noodles following package instructions. If you have pre-boiled noodles you just need to heat them through before Step 5.
2. The photo shows a type of daikon radish from Nagano prefecture called "Nezumi Daikon" that I grew from seed in my garden. Grate the radish and drain off the excess moisture. It's best not to peel the radish.
3. Open up the pack of natto and mix well to make it very sticky. (I used a brand of natto that uses domestically grown soy beans.) Make the noodle sauce from the A. ingredients, and bring to a boil.
4. Put the nameko mushrooms in the noodle sauce and simmer for a while over low heat. If the heat is too high the pan will boil over! Just before you turn off the heat, put in the chopped green onions.
5. Drain the cooked soba noodles and put into a serving bowl. Top with the grated daikon radish and natto. I used a type of soba noodle made with soba flour made in Nagano prefecture.
6. Pour in the noodle sauce with the nameko mushrooms and green onions. Add some bonito flakes on top to finish. Isn't it so easy?

Story Behind this Recipe

I tried making this warm soba noodle dish for lunch, using some naturally grown nameko mushrooms that my relatives sent to me, using some rather spicy daikon radish I grew in my garden. I also added split-bean natto.