Recipe: Yummy Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup You can cook Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

  1. Prepare 1/2 bag of Bean sprouts.
  2. You need 1 tsp of or more Dried wakame seaweed.
  3. You need 2 of or more Umeboshi.
  4. You need 1 tbsp of Umeboshi flavored kombu tea.
  5. You need 1 tsp of Usukuchi soy sauce.
  6. Prepare 800 ml of Water.
  7. You need 1 tsp of Dashi stock granules.
  8. You need 1 of Kamaboko, chikuwa (optional).
  9. Prepare 1 of Sesame seeds.

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup step by step

  1. Pour the water, dashi stock granules, kombu tea into a pot and bring to a boil..
  2. Wash the bean sprouts and drain. Remove the seeds of the umeboshi and chop the flesh. Cut the chikuwa into bite sizes..
  3. When the soup comes to the boil, add the chopped umeboshi, wakame seaweed and chikuwa. Season with soy sauce and sprinkle sesame seeds. Adjust the taste to your liking..

Leave a Comment