Delicious Soba with Onions & Umeboshi (Macrobiotic)

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?)


  1. 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.

  2. 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.)
  3. 13-soba-noodles

  4. 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.
  5. 14-sauteed-onions-garlic

  6. 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?

17 Replies to “Delicious Soba with Onions & Umeboshi (Macrobiotic)”

  1. me n hubs have seen one new movie (in a THEATER) in ohhhh say at least 2 + years and it was Star Trek……

    we did see the preview for UP and it looks DARRRRRRLING

    let us know how you liked it

    (and for you Sci Fi fans out there (and even not so sci fi) Star Trek is AWESOME

    (but that’s just ME)

    i’m a noodle ADDICT…ahem… RECOVERING noodle ADDICT.

    those look KILLER

  2. that looks so good! i actually love umeboshi. and ume vinegar; it makes some killer salad dressing.

    we’re planning on seeing Up! it’s at 98% on Rotten Tomatoes. looks good!

    have fun!

  3. that combo for the dressing looks amazing!! I haven’t had soba for years! really miss it! I think I’m getting some this weekend! 🙂

  4. mmmmm!
    umeboshi is so wonderful for unhappy bellies, and is a great way to spice up foods! glad you found a way to enjoy it 🙂
    the paste is also really yummy added to some homemade sushi (just a super small amount, along the bottom of the nori before you roll it up).

    thanks for the great recipe inspiration. i’m also hoping to try your pie out this weekend.

    hope your weekend is full of sun.

  5. I’m not worrying! I know you’ll come up with something great for the BSI!
    umeboshi…I remember watching ANTM once and they made the girls advertise umeboshi…and one of them spit it out!

  6. it cracks me up that you eat so much Japanese food and things like Umeboshi! MY DAD adores that stuff, and I grew up eating soba and udon!! I just love it, Maggie!! Most people haven’t a clue what it is! Always reminds me of my childhood and home!!

  7. Hi Maggie
    Can’t wait to hear how UP was…

    Did you and Bobby like it?

    I spent my night creating a new blog …. come visit me.

    at the moment it’s a half a blog because I have no idea what I am doing but … I will learn


  8. Up looks so cute!! I just read your “rant” 😀 I can totally relate and I love everyone’s responses…One of the reasons I hate going out crazy late to bars with my friends is because I kinda have to eat a BIG dinner before, and then they all want to go to like, Del Taco at 2 am…UM no thanks!

  9. I love soba too! I don’t think I’ve tried umeboshi, but my husband says it’s one of the only Japanese foods he doesn’t like.

  10. Love you you got your hot dog in there! Where was the organic ketchup? 😀

    I am trying soba noodles this week in a tofu dish with lemon ginger dressing – I’ll let you know how it goes!

  11. Girl, that looks so good!! I wish it was easier for me to get my hands on some of those ingredients :(. Hope you had a fab weekend!!


  12. I love this recipe, thank you! I’ve been using it since November. The sourness especially nice with cold soba in the summer months.

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