Umami is a recent flavour discovery that I've been experimenting with.
Translated from Japanese, it means "pleasant savoury taste" and pleasant it is.
For this recipe, I used umami paste to flavour soba noodles. Crunchy vegetables add vitamins and minerals and complement the meaty flavour of beef.
In case you are vegetarian, the beef is easily left out.

Ingredients (Serves 2)
100g soba noodles, cooked according to packet instructions
1 beef steak
1 carrot, peeled and finely chopped
2 spring onions, sliced
100g sugar snap peas, sliced in half lengthways
leaves from a small handful of parsley
sea salt and black pepper to season
2 tsp of sesame seeds to garnish (optional)

For the umami dressing:
1 tbsp Clearspring umami paste with ginger
1 tbsp olive oil
2 tsp red wine vinegar
1 tsp honey or maple syrup

Method:
Heat a griddle pan over a high heat.
Season the steak with black pepper and sea salt on both sides.
Cook the steak on each side for 3 minutes and set aside to rest.
To make the umami dressing, whisk together all of the ingredients until well combined.
In a large bowl, mix the noodles, parsley leaves and sliced spring onion with the dressing.
Divide the noodles between two bowls, top with the sugar snap peas, carrot and sliced steak and sprinkle over some sesame seeds (if using).