Umeboshi is Japanese pickled plum. It is made by pickling a Japanese plum with salt and red shiso, then drying it in the sun. "Ume" is Japanese plum and "boshi" means to dry. And who doesn't love noodles? This soup is so amazing!

Pickled Plum Noodle Soup [Vegan]


Cooking Time




  • 4 cups water
  • 1 piece of kelp (roughly 4" x 4" size)
  • 2 dried shitake
  • 1 tablespoon + 1­-2 teaspoons tamari (adjust to taste)
  • 3/4 teaspoon salt
  • 1 medium sized zucchini
  • 2 umeboshi
  • 4 shiso leaves


  1. In 4 cups of water, add 2 dried shitake and 4" x 4" piece of kombu (if it's shriveled up, just roughly measure the length) and let it soak in water overnight in the refrigerator. Take out the dried shitake and the piece of kelp when it is ready. The leftover soaking water is the dashi.
  2. Peel the skin off the zucchini and slice it into thin angle hair like noodles using a spiralizer. Cut the noodles a few times to shorten them up so it's easier to eat.
  3. Transfer the dashi into a sauce pan or a small pot. Add in the salt, tamari, and the zucchini noodles, and heat on the lowest flame, while stirring constantly. Once the temperature reaches about 110°F (the temperature will keep rising even after you remove it from heat), remove from heat.
  4. Transfer the noodles into a bowl and ladle in the broth. Top it with some julienned shiso leaves and umeboshi. Serve immediately.