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We hope you got benefit from reading it, now let’s go back to umami-rich mozuku seaweed and bean sprout namul recipe. To make umami-rich mozuku seaweed and bean sprout namul you need 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Umami-Rich Mozuku Seaweed and Bean Sprout Namul:

1. You need 1 bag Bean sprouts
2. Provide 3 to 4 stalks Chinese chives (or green onions)
3. Get 100 grams ● Raw mozuku seaweed
4. Take 1 ● Grated garlic
5. Take 1 tsp ● Soy sauce
6. Use 2 tsp ● Chinese soup stock powder
7. Provide 1 tbsp ●Sesame oil
8. Use 2 tbsp ● White toasted sesame seeds
9. Use 1/4 tsp plus ● Doubanjiang (optional)
10. Use 1 dash Pepper

Instructions to make Umami-Rich Mozuku Seaweed and Bean Sprout Namul:

1. Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat.
2. Cook the bean sprouts for 1 minute after the water comes to a boil. Drain well and leave to cool.
3. Cut the mozuku seaweed into easy to eat lengths. Put all the ● ingredients into a microwave safe bowl and microwave for 1 minute at 700 W.
4. Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave.
5. Mix the bean sprouts and mozuku-sauce together. Season with black pepper and it's done! It's easy to forget to add the black pepper - please don't. If you have the time, chill well in the refrigerator before serving.
6. I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed. Try adding crabsticks too.
7. I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock.
8. The hijiki seaweed and konnyaku namul recipe is at. - - https://cookpad.com/us/recipes/169559-hijiki-seaweed-konnyaku-and-bean-sprout-namul

You'll find tons of umami in perishable foods like meat and fresh mushrooms. Aside from digestion, umami-rich foods may have potential health benefits. For instance, studies show that they're more filling. Summary Kombu and nori seaweeds are high in the umami compound glutamate. That's why they're often used in broths or sauces to add depth in Japanese cuisine.

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