• 8 Ratings

Natto soba is a favorite recipe of chef Takashi Yagihashi (Takashi's Noodles). Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Prepare an ice-water bath and set aside. Place noodles in a fine-mesh strainer and submerge in boiling water. Cook for 1 minute if using fresh noodles, 4 to 5 if using dried. Remove noodles from boiling water and rinse under cold running water until water runs clear; submerge noodles in ice-water bath until cold; drain.

  • Divide noodles evenly between 4 bowls. In a circular formation, place small mounds of natto, nori, scallions, and katsubushi on top of noodles. Using a knife, carefully cut the top of each quail egg and pour egg into center of circular formation. Serve with cups of cold broth on the side.

  • To eat, pour broth over noodles and mix all ingredients together with chopsticks until egg is well combined.

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.


8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0