Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Asian recipes

How to make Japanese cold noodles – vegetarian neba-neba soba to beat the heat

  • This meat-free version of buckwheat noodles is deliciously slippery rather than slimy
  • Add or substitute ingredients as you wish – a vegan option is easily achieved by leaving the egg out

Topic |   Asian recipes
Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s neba-neba soba (buckwheat noodles with natto, mountain yam, okra and soft-centred egg). Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
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