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

I wish you all a very happy day. Tonight I'm going to show you a step-by-step guide on how to make Tofu in Umeboshi Kombu Tea Soup. This is one of my favorites. I'll make it a little sweeter. It has a wonderfully sensual, delicate, floral-fruity scent.

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Many factors influence the quality of Umeboshi Kombu Bean Soup Sprouts: the taste of the soybeans, from the type of ingredients to the choice of fresh ingredients, from the preparation of the dishes to the slicing and serving of the eggs. Don't worry if you want to make delicious umeboshi kombu tea soups at home, because if you already know this method, this dish can serve as a special surprise.

To get started with this recipe, you must first prepare a few ingredients. In Umeboshi Kombu Tea Soup you can eat 9 canned bean sprouts in 3 steps. Here's how to do it.

I prepare the cold soup for the summer. The fresh version is good too. You can garnish the soup with boiled nashito masters. For cold soups, it is best to cook the soup with more salt. My mother's acorn recipe

Ingredients for Bean Sprouts Vacuum Packed in Umeboshi Kombu Tea Soup.

1. 1/2 bag of bean sprouts
2. 1 teaspoon or more dried seaweed
3. 2 or more Umeboshi
4. 1 tablespoon oyster flavored combination tea
5. 1 teaspoon Usukuchi soybeans
6. 800ml of water
7. 1 teaspoon dashi infusion
8. 1 Kamaboko, Chicago (Optional)
9. 1 sesame

Bean Sprouts for Vacuum Packing Umeboshi Kombu Tea Soup

1. Pour the water into a saucepan, add the broth and brew the tea.
2. Wash and squeeze bean sprouts. Remove the seeds from the umeboshi and cut off the stem. Cut the chihuahua into bite-sized pieces.
3. While the soup is cooking, add the chopped umeboshi, cooked seaweed և chikuva. Sprinkle with soy: Sprinkle with sesame seeds. Adjust the flavor to your liking.

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So it will be the highlight of this special meal. Thank you for reading. I am sure you will do it at home. There will be some fun products in the next home recipe. Don't forget to bookmark this page in your browser. Share with your family, colleagues and friends. Thank you for reading. Go cooking.