One of the only type of noodles that I love is soba noodles. They’re Japanese buckwheat noodles and they’re delicious. I like them cool/room temperature, and one of my favorite ways to eat them is Zaru Soba. Bobby introduced them to me because his mom (an amazing cook/eater) loves them.
One Japanese food that I usually dislike is umeboshi (pickled plums). They’re bitter and tart, and they ruined a salad that I once made (evil!). I actually discovered these before I tried macrobiotics (again because of Bobby’s mom), but never really wanted to like them until I bought some myself and had to use them up.
But, I found a way to eat umeboshi plums that’s delicious! If you puree them in a dressing they’re wonderful.
Delicious Soba with Onions & Umeboshi (Macrobiotic)
Ingredients (serves 2)
- 3 servings soba noodles
- 1 medium white onion, sliced up
- 6 garlic cloves (I’m a garlic lover… you don’t have to use this many), crushed and minced
- a few teaspoons olive oil
- optional; not macrobiotic (Bobby had this; I didn’t): leftover meat sauteed in sesame oil, sesame seeds, and chili powder; I used a hot dog and some leftover rotisserie chicken (he loved it)
Dressing (this will keep for a few days; you’ll probably have extra)
- 2-3 teaspoons sesame seeds, toasted
- 3 umeboshi plums (or 1 tablespoon umeboshi paste)
- 2ish tablespoons shoyu (soy sauce)
- juice from 1/4 lemon (1-2 tablespoons?)
Directions
- To make the dressing – toast the sesame seeds. Heat a skillet/saute pan to high heat, and shake the seeds until they start to brown and smell delicious. Put them in a food processor and pulse a few times. (Alternatively, you could crush them with a mortar and pestle.) Add the plums, shoyu, and lemon juice. Blend some more.
The dressing will actually be kind of thick, not watery. I was originally going to add a sweetener, but it didn’t need it.
- Prep the soba noodles. Boil water (unsalted) and add the noodles. Reduce to a simmer (not a rolling boil as you would with pasta) and cook for 7-8 minutes. Rinse immediately with cold water. Continue to rinse until the noodles are smooth and the floury smell goes away (otherwise they get gummy as they cool). Let the noodles cool. (I used two different brands to use up one box which is why they’re different colors.)
- Heat the olive oil over medium-high heat in a skillet/saute pan. Add the garlic; saute for 1 minute. Add the onions and saute for another 2-3 minutes.
- Top the cold soba noodles with the onions and lots of dressing.
I had one serving and Bobby had 2; I added shirataki noodles to mine and he added meat to his. The soba noodles were better than the shiratakis (never thought I would say that). Inspiration for this recipe comes from Just Hungry.
Check out Shelby’s Neon Green Oats – she followed my recipe!
Don’t forget about the BSI – corn! (I need to get on this. Don’t worry Sophia, I’m making something!)
Happy Friday! I’m seeing Up! with Bobby tonight. Have you seen it? Good?
