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Bean Sprouts And Wakame In Umeboshi Kombu Tea Soup Recipe

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup Recipe
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Prepare the ingredients before making Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup in your home. Then, follow these steps below to serve Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup for your family or friends.

Ingredients: Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

  • 1/2 bag Bean sprouts
  • 1 tsp or more Dried wakame seaweed
  • 2 or more Umeboshi
  • 1 tbsp Umeboshi flavored kombu tea
  • 1 tsp Usukuchi soy sauce
  • 800 ml Water
  • 1 tsp Dashi stock granules
  • 1 Kamaboko, chikuwa (optional)
  • 1 Sesame seeds

How to Make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup in your home by yourself.

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