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Raw Vegan Ume Pickled Plum Noodle Soup

December 28, 2016 By admin Leave a Comment

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raw vegan ume pickled plum noodle soup no equipment recipes
Do you like umeboshi? Do you know what it is? If you do, you will love this noodle soup. This one is for the Japanese food lovers, who enjoy the subtle flavors of umeboshi. My raw vegan ume pickled plum noodle soup is a raw take on a Japanese noodle dish called “ume nyumen”. Traditionally, it’s made with “dashi” (fish flake and kelp) based broth with somen (thin, angel hair like Japanese noodles made of flour), and topped with umeboshi and shiso. I know I’m throwing in some unfamiliar words like “umeboshi” and “shiso” so let me explain.

Umeboshi is Japanese pickled plums. It might look a little weird to you if you’re not used to it, but this is a staple in Japanese food. Umeboshi is made by pickling a Japanese plum with salt and red shiso, then drying it in the sun. “Ume” is the name for Japanese plum, and “boshi” means to dry. Shiso is a Japanese herb, another staple in Japanese cooking. It is in the same family with mint, and is used about as often as basil is used in Italian cooking. There is regular green shiso, which is the most widely used in Japanese cooking, and red shiso which is used for its color in more specific dishes. Red shiso has a purple leaf and it gives out a great natural red color. Using the red shiso in the pickling gives umeboshi its red color. You can see the purple leaves mixed with the umeboshi. The leaves of the ume are edible as well. What does it taste like? It’s very acidic and savory. However it is alkalizing to the body. It can help alleviate fatigue, and soothes the stomach. We’ve been putting umeboshi on a bed of rice in bento boxes, or into rice balls for centuries to prevent the rice from going bad because of its anti-bacterial properties. It’s not just for flavor. Umeboshi is a vital ingredient in much Japanese cooking.

raw vegan ume pickled plum noodle soup
You can find umeboshi at health food stores or Japanese markets, but be sure to check the ingredient list. The ingredient list should literally be ume, red shiso, and salt. Nothing else! Unfortunately, the majority of the umeboshi sold at Asian markets contain MSG and food coloring. When I go to a Japanese market, out of the 6 or 7 umeboshi being sold, only one or two is clean. So be sure to check the ingredients. Some health food stores carry Umeboshi from Eden Foods. This one is clean too.

Now that we have covered umeboshi and what it is, let’s start on the noodle soup! First things first, we need to prepare the “dashi”. Dashi is stock in Japanese cooking and is the base of most Japanese dishes. It is typically made from either bonito flakes, dried sardines, kelp, or dried shitake mushrooms, and sometimes a blend. I talked about dashi in my miso soup recipe so read more about it here. We are going to use a blend today of kelp and dried shitake (optional).

Dried shitake looks like this and is sold in Asian markets. It gives the dashi a subtle sweetness. If you don’t have an Asian market close by, you will most likely have to order online so you can omit it, if it is hard to get.

raw vegan ume pickled plum noodle soup
You can find kelp at Wholefoods, health food stores, and Asian markets.

raw vegan spinach and corn miso soup
This is the brand I like using.

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. You can cut the removed kelp into small pieces, freeze it, and add it into your smoothies for added iodine. The shitake can be used in cooking. Just cut off the hard stem before use.

raw vegan ume pickled plum noodle soup
Once the dashi is ready, it’s time to prepare the noodles. Peel the skin off a zucchini and slice it into thin angle hair like noodles using a spiralizer. Cut up the noodles a few of times to shorten them up so it’s easier to eat.

raw vegan ume pickled plum noodle soup
Transfer the dashi into a sauce pan or a small pot. Add in, 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.

raw vegan ume pickled plum noodle soup
Transfer the noodles into a bowl and ladle in the broth. Top it with some julienned shiso leaves and umeboshi and it’s ready! By the way, shiso looks like this. You can find it at an Asian market.

raw vegan ume pickled plum noodle soup
Serve the soup immediately before it cools off. 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.
A warm bowl of noodle soup. That’s the ultimate comfort food for an Asian, or any noodle soup lover. Enjoy!

raw vegan ume pickled plum noodle soup

Raw Vegan Ume Pickled Plum Noodle Soup
 
Print
Cook time
15 mins
Total time
15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • 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
Instructions
  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.
Notes
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!
3.4.3177

Filed Under: Entrée, Recipes, Soups

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

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お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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