Ginger Umeboshi Broth & Black Bean Noodles


Make up batch of this Ginger Umeboshi Broth and serve it over cooked black bean pasta along with some raw veggies. Quite nourishing and delightful!

Make up batch of this Ginger Umeboshi Broth and serve it over cooked black bean pasta along with some raw veggies. Quite nourishing and delightful!

A friend of mine at Navan Foods introduced me to the the tasty and wonderful Explore Asian Organic Black Bean Spaghetti. This gluten-free, grain-free pasta cooks up al dente—beautifully.


With Black Bean Spaghetti in hand and craving an Asian noodle soup, I mixed up a batch of this Ginger Umeboshi Broth and served it over the cooked pasta along with some raw veggies. It was delightful! Light. Fresh. Nourishing. The kind of meal the body thanks you for. This broth is quick to prepare. I use it as I would miso soup.

Ginger Umeboshi Broth

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Easily Vegetarian | Easily Vegan

Serves:  2-4
Prep Time:  10 minutes
Cook Time:  10 minutes


6 small dried SHIITAKE MUSHROOMS, rinsed
2 teaspoons UMEBOSHI PASTE or 4 UMEBOSHI (pit removed)
2 teaspoons minced GINGER ROOT
4 cups WATER
2-4 cups prepared BLACK BEAN SPAGHETTI
4-6 cups VEGETABLES (I suggest carrots, zucchini, mushrooms, spinach, bok choy)


In a large saucepan, simmer mushrooms, umeboshi, ginger, broth and water for 10 minutes or until mushrooms are plump. Using a slotted spoon, remove two of the mushrooms, slice and reserve for garnish.

Allow broth mixture to cool a bit then transfer to a blender and carefully blend on high until smooth (blend in batches if necessary). If your blender has left undesirable chunks, strain using a wire mesh strainer. Return to saucepan and heat through.

Divide and arrange pasta, vegetables and sliced mushrooms into two deep serving bowls. Ladle 2-3 cups broth into each bowl.

Serve and enjoy!


Vegetables pictured were prepared using a Joyce Chen Spiralizer. I am moderately happy with this model. There may be better ones out there. A spiralizer is a fun kitchen gadget to have for making raw vegetable “noodles” and garnishes (see my post on Zucchini Noodles).

What is Umeboshi?

For those unfamiliar with umeboshi, it is a salty and sour fermented species of apricot. For centuries, Japan has hailed umeboshi for its medicinal properties and alkalizing effect on the body. It is known to be a natural remedy for headaches, a natural antibiotic, a digestive aid and a detoxifier. It may be purchased in the form of the whole fruit (with seed) or paste. Take care in the brand you purchase. Some brands contain monosodium glutamate and food coloring (tsk tsk). Eden Selected Umeboshi products are a safe bet and can be found at most natural food stores and on Amazon.

Make up batch of this Ginger Umeboshi Broth and serve it over cooked black bean pasta along with some raw veggies. Quite nourishing and delightful!

Navan Foods | The Allergy Friendly Food Shop

Explore Asian also makes Mung Bean Fettucini and Soybean Spaghetti. All are gluten-free, high protein and low carb. The place to order these products is from Navan Foods. Navan Foods is a great online allergy free food shop. Visit today and explore its expansive allergy-friendly grocery offering.

Other Umeboshi Recipes to Try:

Homemade Umeboshi over at Just Hungry
Umeboshi Cucumber Dressing
over at Elana’s Pantry
Umeboshi Rice over at The Whole Wheat
Umeboshi & Avocado Salad
over at Tokyo Terrace

More Good Stuff


Wendy @ Celiacs in the House March 25, 2011 - 12:29 am

Gorgeous. My youngest has had to give up rice pasta and most grains. Poor thing misses noodles. She loves black beans, so maybe these would work.

Zoe March 25, 2011 - 3:45 am

Wow, this looks incredible and not to mention a great source of protein! I hadn't heard of this product before but now I'll keep on the lookout for them. Do they have a strong beany taste or not really? Thanks, Lexie!

Lexie March 25, 2011 - 4:02 am

Hi Zoe,

So I warned my friend at Navan not to be surprised if I didn't write a post about these noodles … thinking they'd be like a lot of the other GF noodles out there (mushy, tasteless). That was before I tried them! There is no beany taste really. They have a real good chew (don't go mushy) and are nice and hearty. I'd eat another bowl of them (did some up with EarthBalance and onion powder!!) right now.


Shirley @ gfe March 25, 2011 - 11:17 am

I had heard about these noodles, but it's great to get a review and see photos. Like you, Lex, I love the two ingredients! I've actually been using the rice stick noodles of late that are just rice and water. I can eat them, they're very inexpensive, and hubby loves them. 🙂 But I love the idea of these with the added nutrition, chewiness, and the look. Beautiful meal, dear!


Alisa Fleming March 25, 2011 - 4:39 pm

I would just love a bowl of that right now Alexa!

I've never used Uemboshi or black bean noodles, but I'm thinking they both need to make it to my kitchen soon.

Jean Price March 26, 2011 - 10:31 pm

This looks fantastic! I, too, have recently discovered these products; in addition to the Black Bean Spaghetti they have a Mung Bean Fettuccine which is very tasty and, also, cooks up very nicely–not mushy! They are not always easy to find, but they are worth it!! Thanks for all your great recipes and photos!

Lexie March 27, 2011 - 3:13 pm

Hi Jean, had it not been for Navan Foods I would never have found them. Not exactly a food item you'd find in the middle of Wyoming : ) Hopefully they will go mainstream (Whole Foods, Natural Grocers, etc soon) And, yes, I agree that the Mung Bean pasta is delish, too. I don't know how they made this pasta with just water and beans … it holds together so well … and like you said, no mushies! Woohooooo!


Francie March 27, 2011 - 6:22 pm

Black Beans are one of may favorite foods! Does anyone know if they sell these at whole foods or a store like that?

Jean Price March 27, 2011 - 6:32 pm

I know that Whole Foods used to carry them, then apparently had trouble with their distributor–just keep asking! I have found them at independent natural foods markets in North Carolina and Texas.

Kim (Cook It Allergy Free) March 28, 2011 - 5:20 am

Wow, Lexie! Everything about this dish sounds amazing. I have not really used umeboshi before, even though I know about it. It is just one of those things that I have thought about using in recipes and then just never do. Now, I think I will make this from start to finish. The flavors and health factor of this are awesome!!

Carolyn Jung March 28, 2011 - 3:59 pm

Black bean spaghetti? Who knew there was such a thing! Sounds awesome. So, do the noodles have that salty, fermented taste of black beans then?

Lexie March 29, 2011 - 4:21 am

Carolyn … not at all. Think mild unsalted boiled black beans … there is nothing fermented about these : ) Maybe you're thinking of Asian Black Bean Paste. No, these are mild, and I personally love them.



Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.