Japanese · Lunch
Fermented Soybean Noodles
Chilled soba noodles tossed with whisked natto until sticky, over scallion, daikon, and nori. Dressed with soy sauce, mirin, and sesame oil, finished with sesame seeds and lime juice for brightness. Served cold as a light Japanese lunch.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
420Calories
21.5gProtein
11.2gFat
64.8gCarbs
5.4gSugar
8.1gFiber
1480mgSodium
0mgChol
1.6gSat Fat
620mgPotassium
155mgCalcium
4.2mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Slice the scallion thinly, tear the nori into small pieces, and finely grate the daikon; set aside.
2
Boil
Cook soba noodles in boiling water for 4 to 5 minutes until just tender, then drain and rinse under cold water until starch clears.
3
Whisk
Stir natto vigorously with chopsticks for 30 seconds until pale and stringy, then mix in soy sauce, mirin, sesame oil, rice vinegar, and lime juice.
4
Plate
Add cold noodles and grated daikon to natto sauce, toss until coated, pile into bowl, scatter scallion, nori, and sesame seeds on top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g natto (fermented soybeans)
- 5.2 oz150g dry soba noodles
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 22 scallion
- 11 sheet nori
- 22 in (5cm) piece daikon
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp rice vinegar
- 1 tsp1 tsp lime juice
