Natto Soba

• 14 ounces soba noodles (fresh or dried)
• 2 (2-ounce) packets natto (fermented soybeans), each one thawed and mixed with 1 teaspoon Japanese soy sauce
• 1/3 cup shredded nori
• 1/2 cup thinly sliced scallions, both white and green parts
• 1 cup packed katsuobushi (dried bonito flakes)
• 4 quail eggs
• 1 1/4 cups Cold Soba Broth (page 43)

1. Prepare an ice bath and bring a large pot of water to a boil over high heat.
2. Cook the noodles by placing them in a metal strainer and submerging them in the boiling water.
3. Cook for 1 minute if youre using fresh noodles, or 4 to 5 minutes for dried.
4. Rinse the noodles under cold running water until the water runs clear, then submerge them in the ice bath until cold.
5. Drain well.
6. Divide the noodles among 4 bowls, and then arrange small mounds of natto, nori, scallions, and katsuobushi over the noodles, lining up the garnishes in a circle.
7. Carefully cut the top off each quail egg using a knife and pour the egg into the center of the garnishes.
8. Serve the cold broth in small cups on the side.
9. To eat, pour the broth over the noodles and mix all the ingredients with chopsticks until the egg is well incorporated.

noodles, packets natto, shredded nori, scallions, eggs

Taken from www.epicurious.com/recipes/food/views/natto-soba-380524 (may not work)