Foamy and Creamy! Natto Soba Noodles

Foamy and Creamy! Natto Soba Noodles

I often make cold soba noodles in the summer. Why not try making soba noodles with a slightly different texture?

Ingredients: 1 serving

soba noodles
1 serving
Natto (fermented soy beans)
2 packs
for one serving
seasoning (scallion, wasabi or nori sheet)
to taste


1. Separate an egg into yolk and white. Cook the soba noodles and soak in cold water. Stir the natto well until it foams.
2. Beat the egg white until stiff peaks form. Mix in the natto very well with chopsticks, until you can see sticky threads. You can add the natto sauce, too.
3. Serve the soba noodles in a noodle bowl. Pour on the egg white and natto mixture from Step 2 and place an egg yolk in the centre. Sprinkle the seasoning and pour Japanese noodle dipping sauce on it. I used 1 pack of natto for mixing with the egg white, the other for the topping.

Story Behind this Recipe

There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way.