Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, bean sprouts and wakame in umeboshi kombu tea soup. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is one of the most favored of current trending foods on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook bean sprouts and wakame in umeboshi kombu tea soup using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- {Make ready 1/2 bag of Bean sprouts.
- {Prepare 1 tsp of or more Dried wakame seaweed.
- {Make ready 2 of or more Umeboshi.
- {Get 1 tbsp of Umeboshi flavored kombu tea.
- {Take 1 tsp of Usukuchi soy sauce.
- {Take 800 ml of Water.
- {Prepare 1 tsp of Dashi stock granules.
- {Get 1 of Kamaboko, chikuwa (optional).
- {Make ready 1 of 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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