Chilled Udon Noodles in Soy Milk and Natto

From soymilk to natto, soybeans are the basis of many Japanese foods. Their high nutritional value has been catching the world's attention.

Chilled Udon Noodles in Soy Milk and Natto
Photographed by HIDETOSHI HARA

Recipe by
Hiromitsu Nozaki


Beans & Tofu

Rice & Noodles



Calorie count is for the entire amount of soup and one serving of noodles.

Ingredients (Serves 2)

  • 2 servings frozen udon noodles
  • 2 packs natto (100 g)
  • 1/2 naga-negi long onion
  • 5 shiso leaves

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • [A]

    • 150 ml soy milk

      Pasteurized or non-pasteurized.

    • 4 tbsp water
    • 2 tbsp soy sauce
    • 1/2 tbsp sugar



Cut the naga-negi into thin round slices and the shiso into thin shreds. Soak separately in water for several minutes. Drain.


Combine [A] and chill.


Microwave (600 W) or boil the udon according to the instructions on the package. Drain and rinse under running water. Plunge in ice water and drain.


Plate up the udon and top with natto. Pour [A] over the dish in a circular motion and garnish with negi and shiso.