Recipe: Tasty Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.

You can cook Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

1. You need 1/2 bag of Bean sprouts.
2. You need 1 tsp of or more Dried wakame seaweed.
3. You need 2 of or more Umeboshi.
4. Prepare 1 tbsp of Umeboshi flavored kombu tea.
5. You need 1 tsp of Usukuchi soy sauce.
6. It's 800 ml of Water.
7. Prepare 1 tsp of Dashi stock granules.
8. You need 1 of Kamaboko, chikuwa (optional).
9. You need 1 of Sesame seeds.

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup instructions

1. Pour the water, dashi stock granules, kombu tea into a pot and bring to a boil..
2. Wash the bean sprouts and drain. Remove the seeds of the umeboshi and chop the flesh. Cut the chikuwa into bite sizes..
3. 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..