Umeboshi paste is a salty, tangy Japanese condiment made from dried, pickled ume fruits. It is used to enhance the taste of sauces, pickles, vinaigrettes, veganaise, cooked vegetables (broccoli, cauliflower, etc), rice, noodles, … This noodles dish takes about half an hour to prepare. The recipe serves 2, or you could use it for 4 starters. Umeboshi broth with soba noodles – vegan Ingredients 1 red onion, chopped in chunks 3 cloves grated garlic 1 tbs grated ginger 1/4 cup umeboshi paste (up to 1/3 cup if you want it to taste more salty) 200 to 250g fresh shiitake 300 to 400g fresh green vegetables (large leaved chicory; spinach, chard, kale, …), cut in large pieces 1/4 cup mirin 1/4 cup shoyu (or tamari if you like it more salty) 200 to 250g soba or udon noodles (1 pack) 0,5 l vegetable stock peanut oil or sesame oil, to bake Preparation Boil the noodles as indicated on the pack, rince them with boiling water and set aside. Meanwhile, heat the oil in a large frying pan (wok style). Bake …