Takashi Miyazaki\'s hot soba noodle soup with ume plum, shiso and wakame seaweed

Takashi Miyazaki's hot soba noodle soup with ume plum, shiso and wakame seaweedPhotography by Brian Clarke, assisted by Harry Weir

This is my signature dashi dish – this is eat-in only at MIYAZAKI as the noodles do not travel well. They soak up all the liquid. It’s a very nourishing, healthy dish.

Serves 1


  • 400ml dashi, see recipe
  • 1 dried shiitake, soaked overnight
  • 1 teaspoon Kikkoman light soy sauce
  • 25ml mirin
  • 20ml sake
  • Salt to taste
  • 90g buckwheat soba noodles
  • 1 piece ume plum
  • 1 leaf shiso       
  • 30g wakame
  • 1 spring onion, finely chopped
  • 10g chives, finely chopped


  1. Heat dashi in a saucepan. Add sliced shiitake, light soy sauce, mirin and sake. Add salt to taste. When the dashi starts to boil, turn off the heat.
  2. Boil the soba noodles in boiling water for 4-5 minutes. When cooked, strain and rinse with cold water. Strain well. Place the noodles into the dashi and heat until it starts to boil again.
  3. Place into a serving bowl and garnish with wakame, shiso, ume, spring onion and chive.

TIP- Ume plums are pickled plums available from the Asian supermarket.

To see more from Takashi, click here