200gJapanese udon noodlesand included spices (see notes section)
20gfresh wakame seaweed
Bring the water to a boil using a medium sized pan, then add the noodles and cook them for the required time indicated on the package.
Melt the butter in a small frying pan and add the egg. Start at medium heat and fry for 3 minutes then lower to simmer and cover the pan to finish the cooking so that the egg white is fully cooked but neither the egg nor the butter is burnt.
In the meantime, chop the tomato, avocado, and place them in a bowl.
Add the spices to the noodles, stir and add the mix into the bowl.
Top with natto, egg, and seaweed.
Optionally, sprinkle a bit of olive oil and/or hot sauce for added flavor.
For the spices I used the noodle spiced that are typically included with the package. If you do not have spices you can can blend a bit of miso paste and low-sodium soy sauce, and add some hot sauce to taste.