It’s been a while since I’ve posted in my blog, good friends. It’s time we explore some new ideas, and 2015 is the time to start doing it. With that in mind, we’re going to explore the fifth flavor, Umami.
Umami is that meaty, earthy flavor that can’t be described by sweet, sour, bitter, or salt. When you think umami, you think of flavors like mushroom, meat, A1 sauce, soy sauce, MSG, ect. It adds flavor to sauces, veggies, pastries, pasta, chili, and so many other wonderful dishes. It’s not peculiar to any one style, or region of food, but can be found throughout the world, and in many food styles.
To get you started with umami, I give to you a recipe I developed that is both simple, and delicious. I call it, Umami Soup.
This wonderful, brothy soup can be eaten as an appetizer, or used as a base for sauces, gravies, stews, or pretty much to add flavor to most savory dishes. Try it as an appetizer for this lesson. Then, play with it. It’s a wonderful base for pho soups as well. We’ll get to those in a later lesson. You’ll love the idea. For now though, and for your pleasure, I give you (drum roll please Alice) Umami Soup.
3 cups water
2 tbs. cooking oil
3 tbs. soy sauce
1/8 tsp. (1/2 of a 1/4 tsp) ground ginger
8 0z fresh protabela mushrooms
1/4 tsp. salt
Heat oil in a sauce pan. Add the sliced mushrooms and salt. Saute over medium-high heat until half cooked. Add the remaining ingredients. Cook until the mushrooms are cooked through. Remove the mushrooms and use in another meal. They are still delicious and have great texture. Serve the broth hot, as an appetizer. Or, as I said above, you can use it as a soup base to which you can add strips of uncooked beef or pork, as at a pho restaurant. Add green onion, or sliced mushroom, whatever you want. The beauty of this broth is that it’s like a mother sauce for soups. Once made, you can make a hundred small soups, if I can use similar terminology to mother sauces.
From the Kitchen of G.W.North