Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

• 1/2 bag Bean sprouts
• 1 tsp or more Dried wakame seaweed
• 2 or more Umeboshi
• 1 tbsp Umeboshi flavored kombu tea
• 1 tsp Usukuchi soy sauce
• 800 ml Water
• 1 tsp Dashi stock granules
• 1 Kamaboko, chikuwa (optional)
• 1 Sesame seeds

1. Pour the water, dashi stock granules, kombu tea into a pot and bring to a boil.
2. Wash the bean sprouts and drain.
3. Remove the seeds of the umeboshi and chop the flesh.
4. Cut the chikuwa into bite sizes.
5. When the soup comes to the boil, add the chopped umeboshi, wakame seaweed and chikuwa.
6. Season with soy sauce and sprinkle sesame seeds.
7. Adjust the taste to your liking.

sprouts, flavored kombu tea, soy sauce, water, granules, kamaboko, sesame seeds

Taken from cookpad.com/us/recipes/153097-bean-sprouts-and-wakame-in-umeboshi-kombu-tea-soup (may not work)