Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, bean sprouts and wakame in umeboshi kombu tea soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something which I have loved my entire life.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- {Prepare 1/2 bag of Bean sprouts.
- {Take 1 tsp of or more Dried wakame seaweed.
- {Make ready 2 of or more Umeboshi.
- {Take 1 tbsp of Umeboshi flavored kombu tea.
- {Take 1 tsp of Usukuchi soy sauce.
- {Get 800 ml of Water.
- {Make ready 1 tsp of Dashi stock granules.
- {Get 1 of Kamaboko, chikuwa (optional).
- {Prepare 1 of 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..
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