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

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup. Soybean sprout soup is kind of your everyday soup in Korea. Probably because soybean sprouts are very cheap and readily available. Soybean sprout soup is also good for recovering from a cold, because it has lots of vitamin C.

It's made from simple ingredients: soybean sprouts Korean bean sprout soup is said to be useful as a remedy for hangovers, especially when a little kimchi is added. In fact, many Koreans habitually reach. Just like green tea, you can safely say miso soup is the elixir of the Japanese diet. 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. You need 1 tsp of or more Dried wakame seaweed.
3. It's 2 of or more Umeboshi.
4. You need 1 tbsp of Umeboshi flavored kombu tea.
5. You need 1 tsp of Usukuchi soy sauce.
6. It's 800 ml of Water.
7. You need 1 tsp of Dashi stock granules.
8. You need 1 of Kamaboko, chikuwa (optional).
9. You need 1 of Sesame seeds.

Pour kombu dashi and kombu into a saucepan. SLOWLY bring to boil on medium-low heat so you can extract umami from kombu as much as possible. I recommend re-hydrating dried wakame in a separate bowl of water to get rid of. Soups play an essential role in Japanese food.

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..

Mung bean sprouts are cultivated by sprouting mung beans and are used in a lot of dishes, especially in Asia. Wipe the kombu with dry cloth carefully (do not wash it) in order to make the dashi broth. Soybean Sprout Soup or Kongnamul Guk is wonderfully warm and light. Chef's Tips for Perfect Korean Soy Bean Sprout Soup (Kongnamul Guk). Use paper tea bags for anchovies - fishing for anchovies from the stock can be a bit of a hassle so you can buy and use a paper bag (sold at Korean.