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We hope you got benefit from reading it, now let’s go back to umami-rich mozuku seaweed and bean sprout namul recipe. You can have umami-rich mozuku seaweed and bean sprout namul using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Umami-Rich Mozuku Seaweed and Bean Sprout Namul:

1. Use 1 bag of Bean sprouts.
2. Provide 3 of to 4 stalks Chinese chives (or green onions).
3. Provide 100 grams of ● Raw mozuku seaweed.
4. Prepare 1 of ● Grated garlic.
5. You need 1 tsp of ● Soy sauce.
6. Get 2 tsp of ● Chinese soup stock powder.
7. Provide 1 tbsp of ●Sesame oil.
8. Get 2 tbsp of ● White toasted sesame seeds.
9. Use 1/4 tsp of plus ● Doubanjiang (optional).
10. Use 1 dash of Pepper.

Instructions to make Umami-Rich Mozuku Seaweed and Bean Sprout Namul:

1. Put the bean sprouts in a pan with water to cover, add a pinch of salt and heat..
2. Cook the bean sprouts for 1 minute after the water comes to a boil. Drain well and leave to cool..
3. Cut the mozuku seaweed into easy to eat lengths. Put all the ● ingredients into a microwave safe bowl and microwave for 1 minute at 700 W..
4. Cut up the chives into 2 cm lengths, and add to the sauce as soon as it's done cooking in the microwave..
5. Mix the bean sprouts and mozuku-sauce together. Season with black pepper and it's done! It's easy to forget to add the black pepper – please don't. If you have the time, chill well in the refrigerator before serving..
6. I tried adding shredded crabmeat, which matched up very well with the sea-flavor of the mozuku seaweed. Try adding crabsticks too..
7. I also made a "hijiki seaweed and konnyaku" version, since I always have some dried hijiki seaweed in stock..
8. The hijiki seaweed and konnyaku namul recipe is at. https://cookpad.com/us/recipes/169559-hijiki-seaweed-konnyaku-and-bean-sprout-namul.

You'll find tons of umami in perishable foods like meat and fresh mushrooms. Aside from digestion, umami-rich foods may have potential health benefits. For instance, studies show that they're more filling. Summary Kombu and nori seaweeds are high in the umami compound glutamate. That's why they're often used in broths or sauces to add depth in Japanese cuisine.

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