Umami Recipe

Prepare mushrooms and kombu

Place the dried shiitake mushrooms and kombu in a medium bowl. Pour 1 cup of warm water over them and let soak for 20–30 minutes until the shiitake rehydrates and kombu softens. Reserve the soaking liquid by straining it through a fine sieve or paper towel to remove grit; set liquid aside.

In a large pot, add the 6 cups of low-sodium stock and the reserved mushroom/kombu soaking liquid. Add the softened shiitake and kombu to the pot.

Bring the pot to a gentle simmer over medium heat. Do not boil aggressively — keep it at a low simmer for 20 minutes to extract savory flavors from shiitake and kombu.

After 20 minutes, remove the kombu (discard or compost) to avoid bitterness. Keep the shiitake in the pot for additional depth or remove and slice later for garnish, as you prefer.

Turn the heat down to low and stir in the soy sauce and mirin until combined.

Whisk the white miso paste with 2–3 tablespoons of warm broth in a small bowl until smooth, then stir the miso back into the pot off the heat to preserve its delicate flavors.

While the broth simmers, warm a small skillet over low heat and add the Parmesan rind pieces along with the tomato paste and chopped anchovies. Cook gently for 1–2 minutes until the anchovies begin to melt and the tomato paste darkens slightly; this releases deeper savory notes. Do not burn.

Add the contents of the skillet (including any melted bits) to the simmering broth. Stir in the dried porcini powder. Allow the broth to simmer on low for another 10 minutes so these concentrated elements meld into the stock.

After simmering, taste the broth for balance. If a stronger, meatier umami is desired, let it reduce by simmering an additional 5–10 minutes; if it becomes too salty or concentrated, add up to 1/2 cup additional water or unsalted stock to adjust.

In a small sauté pan, warm the neutral oil over medium-low heat. Add the smashed garlic, halved shallot, scallion whites (save some green parts for garnish) and whole black peppercorns. Gently brown the aromatics for 2–3 minutes until fragrant but not charred. This mellows raw sharpness and adds another layer of flavor.

Transfer the browned aromatics to the broth and simmer together on low for 5 minutes. Remove and discard the large aromatics (or finely chop and return if you want them in the finished bowl).

Check seasoning and add sea salt in small increments (start with 1/2 tsp) if needed. Re-taste and adjust soy sauce or mirin by 1/2-tsp increments to balance salty/sweet/umami notes.

Strain the broth through a fine-mesh sieve into a clean pot or bowl to remove solids, pressing gently to extract liquid. Keep warm over very low heat.

Stir in the sesame oil for a subtle toasted finish just before serving.

If using soft-boiled eggs, slice in half and place in bowls. Reheat or sauté the reserved sliced fresh mushrooms in 1 tsp oil over medium-high heat until lightly browned, season with a pinch of salt, and arrange in bowls.

Ladle the hot umami broth over your chosen base (noodles, rice, or simply as a soup). Garnish with chopped scallions, toasted sesame seeds, sautéed mushrooms and the halved soft-boiled eggs.

Serve immediately. Leftover broth keeps refrigerated in a sealed container for up to 4 days or frozen for up to 3 months.