Natto Dish with Noodles

A natto dish with noodles is a GREAT way to enjoy some fermented soybean goodness.

These sticky, stringy beans turn your noodle dish into something "SUPER" and they add a unique flavor and texture to the meal.

Would you like to know a few different ways to enjoy eating your fermented soybeans with noodles?

Silly question, I know.

Of course you do!

Why else would you be reading this article.

Let me just say, you've come to the right place!

Here are 3 Natto and Noodle Combinations for your taste buds to try.

Combo #1:  Natto and Udon

Combo #2:  Natto and Soba

Combo #3:  Natto and Somen

Natto Talk

Want to chat about Japanese fermented soybeans and how you can better enjoy this Japanese superfood?

Subscribe to Natto Talk!

A monthly publication containing info about:

1. Things relating to natto
2. Simply Natto's "Natto Recipe of the Month"
3. Japan and its culture
4. Updates made to the Simply Natto website and its social media pages
5. Any upcoming product drops or projects

So what are you waiting for?

Fill out the form below and join.

I look forward to sharing my natto journey with you and learning about yours.

Email

First Name

I am at least 16 years of age.

I have read and accept the privacy policy.

I understand that you will use my information to send me Natto Talk.

Join Now

Natto Dish with Noodles - Natto and Udon

The first natto dish with noodles I recommend is with udon.

Udon noodles are made out of wheat flour, and they are thick and white in color.

These noodles are soft and chewy, and pair nicely with fermented soybeans.

A combination I recommend is called Natto Umeboshi Udon.

This dish is best enjoyed with cold udon during the warmer months.

Here's what you'll need to make this natto dish with noodles (Cold Version):

1. a package / serving of natto (40-50g)
2. udon
3. umeboshi
4. nori
5. mentsuyu

How to make it:

1. Boil the udon for 8-9 minutes and then check the noodles (*pluck a noodle from the pot, plunge it into cold water, and then take a bite. The noodle should be tender and not mushy. Boil 1-2 minutes longer if not ready.).
2. Drain the noodles using a strainer or a colander.
3. Run cold water over the udon to cool it down.
4. Top the udon with some ice cubes to keep the noodles from sticking together and to keep them cold.
5. Take out an umeboshi and remove the inner seed.
6. Chop up the umeboshi and add it to the natto (*umeboshi is salty and sour - add to your liking).
7. Add tare (the sauce included in the natto package), or 1 teaspoon of soy sauce, to the natto and chopped umeboshi (*The 1 teaspoon was converted from the amount typically found in packages of natto sold here in Japan (tare: 5.5g)).
8. Mix in a circular motion 20 - 30 times to bring out the flavor of the fermented soybeans.
9. Put the cold udon in a bowl and top the noodles with the natto and umeboshi mixture.
10. Chop up some nori and add it as a topper.
11. Pour some mentsuyu over the noodles and enjoy.

Don't know what mentsuyu is or can't find it at the supermarket?

Find out what mentsuyu is and how you can make it.

<Hot Version>

*If you'd prefer to try a hot version, you'll want to omit Steps 3 & 4 above and make a hot dashi broth to put the noodles in.

*Add the natto at the end as a topper.

Want to make your own dashi?

Here are 3 different ways you can make your dashi broth.

Try out both the cold and hot versions of Natto Umeboshi Udon to see which one has the most umami for your palate.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

Looking for more natto dishes with noodles?

The next combination has you covered.

Natto Dish with Noodles - Natto and Soba

The second natto dish with noodles I recommend is with soba.

Soba noodles are made using buckwheat flour, some wheat flour and water.

They are thin like spaghetti and dark in color.

These noodles have an earthy flavor and pair nicely with fermented soybeans.

A combination I recommend is called Natto Hiyashi Yamakake Soba.

This dish is eaten with cold soba and best enjoyed during the warmer months.

Here's what you'll need to make this natto dish with noodles (Cold Version):

1. a package / serving of natto (40-50g)
2. soba
3. yamaimo (Japanese mountain yam)
4. naganegi (Japanese leek)
5. mentsuyu

How to make it:

1. Boil a pot of water and then add your soba noodles to the water.
2. Stir the noodles.
3. As the water starts to boil over, add water and wait for it to boil again.
4. When the water starts to boil, remove one noodle from the pot.
5. Plunge the noodle into cold water and then take a bite to check the doneness.
6. The noodle should have a texture similar to al dente and have a slight firmness.
7. Drain the noodles using a strainer or a colander.
8. Run cold water over the soba to cool it down.
9. Top the soba with some ice cubes to keep the noodles from sticking together and to keep them cold.
10. Take out the yamaimo and peel the outer skin (*only peel off the area you will use for grating - the skin helps to keep the Japanese mountain yam fresher longer when refrigerated).
11. Grate the yam and set it aside.
12. Chop up the naganegi and set it aside.
13. Add tare (the sauce included in the natto package), or 1 teaspoon of soy sauce, to the natto (*The 1 teaspoon was converted from the amount typically found in packages of natto sold here in Japan (tare: 5.5g)).
14. Mix in a circular motion 20 - 30 times to bring out the flavor of the fermented soybeans.
15. Put the cold soba in a bowl and top the noodles with the yamaimo, the naganegi and the natto.
16. Pour some mentsuyu over the noodles and enjoy.

Don't know what mentsuyu is or can't find it at the supermarket and want to make your own?

Refer to the "Natto and Udon" section for more details.

<Hot Version> - Yamakake Soba

*If you'd prefer to try a hot version, you'll want to omit Steps 8 & 9 above and make a hot mentsuyu or a hot dashi broth to put the noodles in.

*Add the natto at the end as a topper.

Want to make your own dashi?

Refer to the "Natto and Udon" section for more details.

Try out both the cold and hot versions of Natto Yamakake Soba to see which one has the most umami for your palate.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

Looking for more natto dishes with noodles?

The next combination has you covered.

Natto Dish with Noodles - Natto and Somen

The third natto dish with noodles I recommend is with somen.

Somen noodles are a vermicelli-style Japanese noodle (similar to spaghetti) made from wheat flour.

They are very thin (less than 1.3 mm in diameter) and have a mild flavor.

These noodles are soft and delicate, and they pair nicely with fermented soybeans.

A combination I recommend is called Natto Myoga Somen.

This dish is eaten with cold somen and best enjoyed during the warmer months.

Here's what you'll need to make this natto dish with noodles:

1. a package / serving of natto (40-50g)
2. somen
3. myoga (Japanese ginger)
4. cherry tomatoes
5. mentsuyu

How to make it:

1. Boil a pot of water and then add your somen noodles to the water.
2. Stir the noodles.
3. Cook the noodles for 1-2 minutes, or according to the package instructions.
4. Drain the noodles using a strainer or a colander.
5. Run cold water over the somen while gently kneading the noodles.
6. Top the somen with some ice cubes to keep the noodles from sticking together and to keep them cold.
7. Take out the myoga and cut off the end.
8. Slice the myoga and set it aside.
9. Slice the cherry tomatoes in half and set them aside.
10. Add tare (the sauce included in the natto package), or 1 teaspoon of soy sauce, to the natto (*The 1 teaspoon was converted from the amount typically found in packages of natto sold here in Japan (tare: 5.5g)).
11. Mix in a circular motion 20 - 30 times to bring out the flavor of the fermented soybeans.
12. Put the cold somen in a bowl (with a few ice cubes) and top the noodles with the myoga, the cherry tomatoes and the natto.
13. Pour some mentsuyu over the noodles and enjoy.

Don't know what mentsuyu is or can't find it at the supermarket and want to make your own?

Refer to the "Natto and Udon" section for more details.

Want to try other toppings with your natto somen?

Give these ideas a try to see which ones suit your tastes best.

1. canned tuna
2. perilla leaves (shiso)
3. okra (okura)
4. grilled eggplant (nasu)
5. grilled maitake mushroom (maitake)
6. fried tofu (abura-age)
7. sesame seeds (goma)

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

What to do next?

Now that you've discovered some natto dishes with noodles, how about trying other ways to enjoy the taste of these sticky, stringy beans?

These 5 Natto and Rice Combinations add some fermented soybean goodness to your diet and give you more ways to enjoy eating this Japanese superfood.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

(RETURN TO TOP)

The Latest Natto Talk

• 
• 
• 

1. Natto Food with Sauces and Spices

   
   Natto food with sauces and spices is a traditional and simple way for you to enjoy natto. It's a great way for you to savor some fermented soybean goodness.

   Read More

2. How to Make Wara Natto

   
   Let's learn how to make wara natto. For centuries, Japanese natto has been made using rice straw, and now you can make it too.

   Read More

3. How to Make Natto with an All-In-One-Pot

   
   Let's learn how to make natto! I'm going to show you how to make your own sticky, stringy beans using an all-in-one-pot.

   Read More

4. How to Make Hojicha Natto

   
   Let's learn how to make hojicha natto! I'm going to teach you how to make your own sticky, stringy beans with a roasted green tea twist in 6 easy steps.

   Read More

5. How to Make Coffee Natto

   
   Let's learn how to make coffee natto! I'm going to teach you how to make your own sticky, stringy beans with a java twist in 6 easy steps.

   Read More

Privacy Policy | Affiliate Disclosure Policy

Disclaimer:  The content found on Simply Natto is for informational and educational purposes only.  This website is not intended to be a substitute for professional medical advice, diagnosis, or treatment.  Always seek the advice of a physician or other qualified healthcare professional with questions you may have regarding a medical condition.

Simply Natto is a participant in the Amazon Services LLC Associates Program, and as an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 - 2024 Simply Natto - Fermented Soybean Goodness | All Rights Reserved