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.
Photographed by HIDETOSHI HARA
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 leavesNote
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.
- 150 ml soy milkNote
Pasteurized or non-pasteurized.
- 4 tbsp water
- 2 tbsp soy sauce
- 1/2 tbsp sugar
- 150 ml soy milk
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.