- 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
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.