Recipes Using Umami Paste Food

COPYCAT UMAMI SEASONING

Steps:

• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
• Here are two of our favorite ways to use the seasoning.
• Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
• Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.

UMAMI BOMB PASTE

Steps:

• In a microwave-safe bowl, whisk together the Worcestershire, coconut aminos and ground mushrooms. Microwave for 45 seconds. Let steep for an additional 5 minutes, whisking frequently.
• Add the tomato paste, Parmesan and fish sauce. Keep refrigerated in an airtight container for up to 2 weeks.

UMAMI-ROASTED VEGETABLES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
• Toss the vegetables with the canola oil, 3/4 teaspoon of the salt and black pepper to taste in a large bowl, and turn out onto a rimmed sheet pan (save the bowl). Roast, stirring after 20 minutes, until the vegetables are browned and tender, 30 to 35 minutes total.
• Whisk together the miso, soy sauce, honey, sesame oil, and the 1/2 teaspoon black pepper in the reserved bowl.
• Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining 1/4 teaspoon of salt, then transfer to a platter and serve.