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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:
- Take Bean sprouts
- Get or more Dried wakame seaweed
- Use or more Umeboshi
- Provide Umeboshi flavored kombu tea
- Take Usukuchi soy sauce
- You need Water
- Prepare Dashi stock granules
- Provide Kamaboko, chikuwa (optional)
- Prepare 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.
Wipe the kombu with dry cloth carefully (do not wash it) in order to make the dashi broth. Enjoy original umeboshi recipe about how to make umeboshi, gathered by Kawashima The Japanstore. The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! Cucumber with Umeboshi, Dried Bonito Flakes, and Kombu Mayo Recipe by cookpad.japan.
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