Seasonal Veggie and Umeboshi Soup (Macrobiotic) Print 9 LikeDislike By Samantha Elkrief I spent the past 6 months working at a Farmers’ Markets in New York. One of the best parts about it was that I always knew what was in season and had easy access to the freshest seasonal produce.One day, I came home with these beautiful light pink heirloom radishes, some bok choy and some other veggies. I had been feeling a little under the weather and all I wanted was some soothing soup. I threw a bunch of the veggies I bought that day into a pot with some ginger and was so thoroughly satisfied with the results. After the soup was finished I added some umeboshi plum paste for some salt, acid, and healing. The next time I heated up the soup I used umeboshi vinegar. Both were delicious. Now I make a version of this soup every week with whatever is in season. I just keep the ginger, green onion and umeboshi. Feel free to substitute any of the ingredients or leave out ones you don’t like.Umeboshi paste and vinegar are made from a Japanese pickled plum. It’s a very traditional medicinal food and is also used in a lot of macrobiotic cooking. Umeboshi plums are said to alkalize the body, stimulate digestion and remove toxins from the body. They have a really unique taste, too, which I happen to love. Just be careful to read the ingredients when you buy any product with umeboshi in it. A lot of them use sugar to offset the tartness of the plum, which defeats the purpose.This recipe is also good for those on a low FODMAP diet. Just use the green part of the green onion and compost (or toss) the white.