Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

Bean Sprouts and Wakame in Umeboshi Kombu Tea Soup

You can add any kinds of ingredients to this simple soup. Serve chilled in the summer!


Bean sprouts
1/2 bag
Dried wakame seaweed
1 teaspoon or more
2 or more
Umeboshi flavored kombu tea
1 tablespoon
Usukuchi soy sauce
1 teaspoon
Dashi stock granules
1 teaspoon
Kamaboko, chikuwa (optional)
as you like
Sesame seeds
to taste


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.

Story Behind this Recipe

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