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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. You can have bean sprouts and wakame in umeboshi kombu tea soup using 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:

1. Prepare Bean sprouts
2. Take or more Dried wakame seaweed
3. Use or more Umeboshi
4. Take Umeboshi flavored kombu tea
5. Use Usukuchi soy sauce
6. You need Water
7. You need Dashi stock granules
8. Use Kamaboko, chikuwa (optional)
9. You need Sesame seeds

Instructions to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:

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.

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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