Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bean sprouts and wakame in umeboshi kombu tea soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have bean sprouts and wakame in umeboshi kombu tea soup using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- Take 1/2 bag Bean sprouts
- Make ready 1 tsp or more Dried wakame seaweed
- Get 2 or more Umeboshi
- Get 1 tbsp Umeboshi flavored kombu tea
- Prepare 1 tsp Usukuchi soy sauce
- Make ready 800 ml Water
- Get 1 tsp Dashi stock granules
- Take 1 Kamaboko, chikuwa (optional)
- Prepare 1 Sesame seeds
Steps to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- Pour the water, dashi stock granules, kombu tea into a pot and bring to a boil.
- Wash the bean sprouts and drain. Remove the seeds of the umeboshi and chop the flesh. Cut the chikuwa into bite sizes.
- 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.
So that’s going to wrap this up with this exceptional food bean sprouts and wakame in umeboshi kombu tea soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
