Ingredients

  • 1 package of Mugwort soba noddles

  • 2 quarts of spring water

  • 2 big pinches sea salt

  • 2 Tbsp tahini

  • 1 tablespoon umeboshi paste

  • 2 big Portobella mushrooms diced

  • ½ leek chopped

  • Soy sauce
 

Preparation

Bring water to boil in a big pot, add salt and then the noddles, Mix well with a wooden spoon. Bring back to a boil, then simmer on a medium flame until the noddles are tender. About 10 minutes.
Drain the noodles in a colander, put them in a bowl.

On the side, in a cup, mix the tahini and the umeboshi plum paste with ½ cup of the hot water from the noodles. Pour mixture onto the noodles, mix well.
While the noddles are cooking, saute the leeks in a Tbsp of extra virgin olive oil, when soft add the mushrooms, continue to saute for 5 minutes, add a Tbsp soy sauce.
Mix ½ of the mushrooms mixture in with the noodles. If too sticky, add some of the hot water until right consistency.
Serve the noodles after adding a Tbsp of the mushrooms on top.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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