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Before you jump to Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to bean sprouts and wakame in umeboshi kombu tea soup recipe. To make bean sprouts and wakame in umeboshi kombu tea soup you need 9 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- Provide 1/2 bag Bean sprouts
- Prepare 1 tsp or more Dried wakame seaweed
- Provide 2 or more Umeboshi
- Get 1 tbsp Umeboshi flavored kombu tea
- You need 1 tsp Usukuchi soy sauce
- Prepare 800 ml Water
- Provide 1 tsp Dashi stock granules
- You need 1 Kamaboko, chikuwa (optional)
- Take 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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