Natto Avocado Ramen
Natto is the fermented soybean product that Japan is very serious about and much of the rest of the world finds alarming on first encounter. It's sticky, it strings when you pick it up, it smells assertive, and it tastes funky and deeply savory in a way that takes about three servings to fully appreciate. The avocado element is the American accommodation, the thing that softens the encounter and brings natto into the same aesthetic space as avocado toast, which is where the California fusion logic of this bowl lives. Cold ramen noodles with natto and avocado and a soy-sesame dressing is a bowl that has decided it doesn't need to choose between its influences, which is either a strength or a mission statement depending on your appetite for culinary identity politics.
Natto strings and clings—avocado holds the cold—California tries
Let Me Tell You...
I went through a natto phase that started as curiosity and became a genuine habit, which is the best outcome available to you with fermented soybeans.
The first few times it tasted like something I was being polite about.
Then something shifted, the way it always does with acquired tastes, and the stickiness became texture and the smell became aroma and the funk became depth.
Natto on rice is the default but natto on cold ramen noodles is better for reasons I can only partially explain, something about the chewiness of the noodles against the stickiness of the beans.
The stirring creates the sticky web structure and develops the flavor.
Most packages recommend 50 stirs.
The avocado is not ironic.
It doesn't apologize for being here.
It adds a creaminess that natto doesn't have on its own, and it tempers the funk without eliminating it, which is exactly the balance this bowl needs to work for people who are still in the early phases of their natto relationship.
For people who are already committed natto consumers, the avocado is just a nice companion.
Keep it as a distinct pile on top so the texture and temperature stay separate until the first bite.
The dressing here is soy, sesame oil, and a little rice vinegar, which is the dressing that makes most Japanese cold noodle preparations work.
Ponzu is an upgrade if you have it, adding a citrus note that plays very well against the avocado.
The soft-boiled egg is optional but it adds a richness that turns the bowl from a light lunch into something that can hold you for four or five hours.
The citrus in ponzu connects the natto and avocado more elegantly than straight soy.
This is the fastest bowl in this collection and the one most likely to require an explanation to anyone who watches you make it.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 2 packages natto (about 3 oz each), with sauce packets included
- 1 large ripe avocado, halved, pitted, and sliced
- 3 tablespoons soy sauce or ponzu
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon neutral oil
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into thin strips
Preparation
- Cook ramen noodles in boiling salted water for 2-3 minutes until just tender. Drain and rinse under very cold water until completely cold. Toss with neutral oil to prevent sticking.
- Whisk together soy sauce (or ponzu), sesame oil, rice vinegar, and honey in a small bowl until combined.
- Stir natto in its package (or in a bowl) vigorously for 30-50 rotations until the beans become sticky and a web-like structure forms. Mix in the included sauce packets.
- Divide cold noodles between serving bowls. Drizzle half the soy-sesame dressing over the noodles and toss gently.
- Place a mound of prepared natto on one side of each bowl. Fan sliced avocado across the other side. Scatter green onions, sesame seeds, and nori strips over everything.
- Drizzle remaining dressing over the bowl. Add optional toppings and serve immediately.