Steps

1. Place soba (dried noodles) 100g and plenty of water in a frying pan and soak for 5-10 minutes or more. [KEY TIP!] Soaking and boiling from cold water gives dried noodles a smooth and chewy texture like fresh noodles, and shortens the cooking time.
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2. Take the kimchi out of its pack, put it in a container, and finely cut 70-80g with scissors. [KEY TIP!] Finely cutting the kimchi makes it easier to mix with the soba and eliminates the need for a cutting board.
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3. Open the natto, mix in the sauce and mustard, and finely cut the beans with scissors. [KEY TIP!] Finely cutting the natto helps it combine better with the soba. If you prefer to retain the texture, mix it as is without cutting.
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4. Separate the egg into yolk and white. Add the egg white to the natto and mix well. Set aside the egg yolk for later use.
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5. Chill the finely chopped kimchi, natto mixture, and frozen chopped okra in the refrigerator.
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6. In a bowl, add soy sauce 1 tbsp, MSG(Ajinomoto) (MSG) 4 shakes, sugar 1 tsp, bonito powder 2 pinches (2g), and water 2 tsp, then mix well to make a simple mentsuyu (noodle dipping sauce). [KEY TIP!] You can easily make this without store-bought mentsuyu, and with ingredients that don't easily degrade, you can always enjoy a fresh taste.
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7. Place the simple mentsuyu in the refrigerator to chill.
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8. Turn on the heat for the soba soaking in the frying pan, add rice oil to taste, and bring to a strong boil. Once boiling, cook for about 2 minutes. [KEY TIP!] Adding oil prevents the soba noodles from sticking together, resulting in a smooth texture.
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9. Rinse the boiled soba with cold water to tighten it, and wash thoroughly to remove any sliminess. Lightly drain the water and toss with the mentsuyu. [KEY TIP!] Thorough washing removes the sliminess from the soba, making it even more delicious.
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10. Arrange the soba on a plate, then top with the chilled natto mixture.
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11. Generously add the finely chopped and chilled kimchi.
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12. Add about 50g of frozen chopped okra, still frozen. [KEY TIP!] The frozen okra acts as a cooling agent, allowing you to enjoy the soba cold and delicious without needing to chill it in ice water.
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13. Place the reserved egg yolk in the center to complete. Mix everything well before serving.
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