Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, bean sprouts and wakame in umeboshi kombu tea soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup. I make a chilled soup for the summer season. The hot version is also good.
Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook bean sprouts and wakame in umeboshi kombu tea soup using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:
- Make ready 1/2 bag Bean sprouts
- Prepare 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
- Prepare 800 ml Water
- Get 1 tsp Dashi stock granules
- Take 1 Kamaboko, chikuwa (optional)
- Get 1 Sesame seeds
The hot version is also good. You could also top the soup with julienned shiso leaves. Add bonito flakes, cover, and remove from heat. Sauté tofu in toasted sesame oil until lightly browned.
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.
Add tofu and wakame to stock and heat through. Dried pollack soup is one of the famous Korean HANGOVER soup, which means it is tasty and refreshing. *A disposable spoon is inside. Wash bean sprouts and drain well. Cut pork into small bite size pieces. In a small bowl, mix together Soy Sauce, Sake, water, and potato or corn starch.
So that’s going to wrap this up for this exceptional food bean sprouts and wakame in umeboshi kombu tea soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
