Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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To begin with this recipe, we must 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 can achieve that.

I make a chilled soup for the summer season.
The hot version is also good.

You could also top the soup with julienned shiso leaves.
For a chilled soup, it's better to season the soup on the saltier side. Recipe by Akkorin mama

Ingredients and spices that need to be Take to make Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup:

1. 1/2 bag Bean sprouts
2. 1 tsp or more Dried wakame seaweed
3. 2 or more Umeboshi
4. 1 tbsp Umeboshi flavored kombu tea
5. 1 tsp Usukuchi soy sauce
6. 800 ml Water
7. 1 tsp Dashi stock granules
8. 1 Kamaboko, chikuwa (optional)
9. 1 Sesame seeds

Instructions to make 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.

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