Umam Fres Large Recipe

Infuse kombu and dashi

Place the kombu and chicken stock in a large pot and let sit 20 minutes to rehydrate the kombu (optional for deeper flavor). After sitting, heat over medium until just before simmering — remove kombu when small bubbles appear around edges (do not boil).

Add aromatics and mushrooms

Add sliced shiitake, smashed garlic, sliced ginger, and halved shallot to the pot. Continue to bring to a gentle simmer and cook for 8–10 minutes to extract flavor from the aromatics and mushrooms.

Add bonito and concentrate

Turn off the heat and stir in bonito flakes and dashi concentrate. Let steep, covered, for 5–7 minutes so the bonito and concentrate deepen the broth. Then strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing gently on solids to extract liquid. Discard solids or reserve for another use.

Return and season

Return the strained broth to low heat. Whisk in the miso paste (dissolve in a ladle of warm broth first), soy sauce, mirin, mushroom powder, anchovy paste, fish sauce, sugar, and white pepper. Taste and adjust seasoning; keep warm but do not boil.

In a small skillet over medium heat, add neutral oil and gently sauté the scallion whites (reserve green parts for garnish) until translucent, about 1–2 minutes. Add sesame oil to bloom and remove from heat. Pour this aromatic oil into the broth and stir to incorporate.

Add the baby spinach (or mizuna) to the warmed broth just before serving—stir until wilted, about 30–60 seconds. Add the julienned scallion greens to the broth or reserve for topping as desired. Cut lime into wedges for finishing.

Soft-cook eggs: bring a small pot of water to a gentle boil, lower eggs in with a slotted spoon, cook 6 minutes for jammy yolk, then transfer to an ice bath for 5 minutes. Peel and halve when cool. Assemble bowls with soft egg, nori strips, crispy fried shallots, and toasted sesame seeds. Squeeze a little lime over the finished bowl to brighten flavors.