Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

1. 1

   Pour the water, dashi stock granules, kombu tea into a pot and bring to a boil.

2. 2

   Wash the bean sprouts and drain.

3. 3

   Remove the seeds of the umeboshi and chop the flesh.

4. 4

   Cut the chikuwa into bite sizes.

5. 5

   When the soup comes to the boil, add the chopped umeboshi, wakame seaweed and chikuwa.

6. 6

   Season with soy sauce and sprinkle sesame seeds.

7. 7

   Adjust the taste to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.