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

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Recipe: Yummy Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup
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Recipe: Yummy Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup Delicious, fresh and tasty.

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup. 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.

See recipes for Dill Pickle SOUP, Jasmines Dill Pickle Soup too..

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup.

I make a chilled soup for the summer season.

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

Ingredients of Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

  1. You need 1/2 bag of Bean sprouts.

  2. Prepare 1 tsp of or more Dried wakame seaweed.

  3. Prepare 2 of or more Umeboshi.

  4. Prepare 1 tbsp of Umeboshi flavored kombu tea.

  5. You need 1 tsp of Usukuchi soy sauce.

  6. Prepare 800 ml of Water.

  7. It’s 1 tsp of Dashi stock granules.

  8. Prepare 1 of Kamaboko, chikuwa (optional).

  9. Prepare 1 of Sesame seeds.

The hot version is also good.

Dried pollack soup is one of the famous Korean HANGOVER soup, which means it is tasty and refreshing. *A disposable spoon is inside.

Add bonito flakes, cover, and remove from heat.

Sauté tofu in toasted sesame oil until lightly browned.

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..

Add tofu and wakame to stock and heat through.

The thick, dark, and rich miso coupled with homemade dashi, makes the soup that much richer and flavorful.

It is well worth that extra effort.

We also add wakame strips to the miso soup.

The wakame make the soup richer and robust.