This Soba Noodles with Umeboshi Paste & Matcha is very unique creation that will elevate your palette. It's subtle but sophisticated and somewhat luxurious. It's vegan (always), gluten-free (make sure to choose 100% buckwheat soba noodles), with no added fat!It can also be served cold.
In a large pot, start boiling water for cooking soba noodles. Once it is boiling, cook soba noodle for 6-7 minutes (or follow the directions on the package.) Do not overcook the soba! Reserve some soba cooking water (up to 1/4 cup.) Drain and rinse under running water to remove the starch. Shake off the excess water and set aside.
In a large prep bowl, combine umeboshi paste and 1 tbsp soba cooking water. Mix well. Then add soba noodles. Toss gently to avoid breaking noodles. Add a little more soba cooking water if it is too dry. Set aside.
In an 8 oz liquid measuring cup (or small bowl), combine matcha powder and hot water. Whisk quickly until matcha powder dissolved into the hot water.
Serve the soba noodles in a bowl then pour the matcha (about 2 oz per person.) Top it with scallion, extra umeboshi paste, and toasted sesame seeds.