Raw Vegan Ume Pickled Plum Noodle Soup
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
  • 4 cups water
  • 1 piece of kelp (roughly 4" x 4" size)
  • 2 dried shitake (optional)
  • 1 Tablespoon + 1-2 teaspoons tamari (adjust to taste)*
  • ¾ teaspoon salt*
  • 1 medium sized zucchini
  • 2 umeboshi
  • 4 shiso leaves
  1. In 4 cups of water, add 2 dried shitake and 4" x 4" piece of kombu (if it's shriveled up, just roughly measure the length) and let it soak in water overnight in the refrigerator. Take out the dried shitake and the piece of kelp when it is ready. The leftover soaking water is the dashi.
  2. Peel the skin off the zucchini and slice it into thin angle hair like noodles using a spiralizer. Cut the noodles a few times to shorten them up so it's easier to eat.
  3. Transfer the dashi into a sauce pan or a small pot. Add in the salt, tamari, and the zucchini noodles, and heat on the lowest flame, while stirring constantly. Once the temperature reaches about 110℉ (the temperature will keep rising even after you remove it from heat), remove from heat.
  4. Transfer the noodles into a bowl and ladle in the broth. Top it with some julienned shiso leaves and umeboshi. Serve immediately.
You can cut the removed kelp into small pieces, freeze it, and add it into your smoothies for added iodine. Shitake can be used in cooking. Cut off the hard stem before use and use as you would a regular mushroom.

Umeboshi has a hard pit inside, because it's pickled whole plums. Japanese people break up the umeboshi in the broth with their chopsticks to release the ume flavor and to get rid of the pit. This also breaks up the meat of the plum so it is dispersed throughout the soup.

*There is quite a bit of salt in this recipe. You are supposed to take some sips of the broth and eat the noodles, but not drink all of the broth. It will be too much salt!
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-ume-pickled-plum-noodle-soup/