30 umami recipes

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Lemony chicken and anchovy ravioli stuffed with minced chicken, salty anchovies, parmesan, and bright lemon zest. A delicate handmade pasta with a savory umami punch.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Garlic-anchovy rub with olive oil, anchovy paste, crushed garlic, and black pepper. A savory, umami-rich paste for lamb, chicken, or fish. Four ingredients, intensely flavorful.

Savory mushroom and onion topper with Worcestershire sauce, ready in 15 minutes. A quick skillet sauce that adds rich, umami flavor to burgers, steaks, and grilled meats.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.