The Ritual Master Ingredients (for 1 portion) :
2 bunches of Japanese buckwheat noodles (Soba)
5 tbsp tsuyu soup base
150ml room temperature water
1 pickled plum (umeboshi)
roasted nori seaweed for topping
freshly chopped shiso leaves (optional)
a few drops of roasted sesame oil
Cook your noodles as indicated on the package, then rinse thoroughly in cold water to stop the cooking process. Drain.
Dissolve the tsuyu in the room temperature water, cut your pickled plum into small pieces than start assembling.
Place your noodles in the middle of your bowl, pour the soup on top and finish off with the toppings and sesame oil. Enjoy on a hot summer evening or on any lazy evening when you seek a simple yet satisfying dish.
Bon appétit !
