冷製京風豆乳カルボナーラうどん/Kyoto style soymilk carbonara udon served cold

My idea of how a modern udon place serves a limited seasonal dish in Kyoto during summertime.The eggs are mixed with dashi and cream and scrambled in a bowl over steam(like making hollandaise).
Also soy milk and dashi,olive oil,black pepper,edamame,greens and of course lots of parmesan cheese,I find it goes really well with soy milk,I keep wondering why Italian and Japanese food are so good together...
I highly recommend this!

京風なんだね！
出汁と豆乳、オリーブオイル…ふむふむ。レシピをありがとう。
冷製は季節限定だよねっ！猛暑の今がチャンス。作ってみたい！

You are welcome!
You know I love everything Kyoto style,even Italian cuisine!
I have seen pasta made with similar ingredients served hot,but I reckon it's just as good cold with udon!
That's right,it's 季節限定 item,it's good chance now,please try!

あぁ、やっぱりどれもこれも素敵で美味しそう！！

Thank you so much,you are very kind,I did enjoy this too,cheese and soy milk are so good together!