Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, bean sprouts and wakame in umeboshi kombu tea soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 easy, it is fast, it tastes delicious. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something that I've loved my whole life. They are fine and they look wonderful.
To begin 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:
- {Make ready 1/2 bag of Bean sprouts.
- {Prepare 1 tsp of or more Dried wakame seaweed.
- {Take 2 of or more Umeboshi.
- {Take 1 tbsp of Umeboshi flavored kombu tea.
- {Get 1 tsp of Usukuchi soy sauce.
- {Prepare 800 ml of Water.
- {Take 1 tsp of Dashi stock granules.
- {Make ready 1 of Kamaboko, chikuwa (optional).
- {Take 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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