Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bean sprouts and wakame in umeboshi kombu tea soup. One of my favorites food recipes. For mine, 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 popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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:
- Prepare 1/2 bag Bean sprouts
- Prepare 1 tsp or more Dried wakame seaweed
- Take 2 or more Umeboshi
- Take 1 tbsp Umeboshi flavored kombu tea
- Take 1 tsp Usukuchi soy sauce
- Take 800 ml Water
- Make ready 1 tsp Dashi stock granules
- Prepare 1 Kamaboko, chikuwa (optional)
- Get 1 Sesame seeds
Instructions 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.
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