Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bean sprouts and wakame in umeboshi kombu tea soup. One of my favorites. This time, 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 enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Get 1/2 bag Bean sprouts
- Make ready 1 tsp or more Dried wakame seaweed
- Make ready 2 or more Umeboshi
- Take 1 tbsp Umeboshi flavored kombu tea
- Make ready 1 tsp Usukuchi soy sauce
- Take 800 ml Water
- Prepare 1 tsp Dashi stock granules
- Take 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.
So that is going to wrap it up for this special food bean sprouts and wakame in umeboshi kombu tea soup recipe. Thanks so much for your time. 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
