Wynter's Wellness

Umami is one of the five basic tastes that our tongue can perceive, besides sweet, salty, sour and bitter. It is often described as savory or meaty and can be found in foods like mushrooms, soy sauce, tomatoes and cheese. Incorporating more umami flavor into your diet has many benefits: it can make dishes taste richer and more satisfying without adding too much salt or fat. Miso paste and broth are two ingredients that are particularly rich in umami flavor and can be used to enhance a wide range of dishes.

Miso paste is a traditional Japanese ingredient made by fermenting soybeans with salt and koji (a type of mold) for several months to years. The resulting paste has a deep brown color, a thick consistency and a complex flavor profile that combines salty, earthy, nutty and slightly sweet notes. Miso paste contains protein, fiber, vitamins B12 and K2, as well as beneficial bacteria that aid digestion.

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One way to use miso paste is to make miso soup. Simply mix 1-2 tablespoons of miso paste with hot water or dashi (Japanese stock made from kombu seaweed and bonito flakes), add some vegetables like tofu cubes, scallions or shiitake mushrooms if desired, simmer for a few minutes until heated through but not boiling (to preserve the delicate flavor of miso), then serve immediately. Miso soup makes a great appetizer or light meal on its own.

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Another way to use miso paste is as a marinade for meats or vegetables before grilling or roasting them. Mix equal parts miso paste with mirin (sweet rice wine), sake (rice wine) or white wine vinegar to create a flavorful mixture that will tenderize the food while imparting an umami-rich taste. Brush it over salmon fillets before baking them in the oven; coat eggplant slices before grilling them on the barbecue; or toss chicken wings in miso marinade before broiling them in the oven.

Miso paste can also be used to add a boost of flavor to sauces, dressings or dips. Combine miso paste with tahini (sesame seed paste), lemon juice, garlic and water to make a creamy sauce that goes well with roasted vegetables or falafel. Mix miso paste with soy sauce, rice vinegar and grated ginger for a tangy dressing that pairs perfectly with salads or slaws. Or blend miso paste with silken tofu, scallions and sesame oil to create a smooth dip that can be served with raw veggies or crackers.

Broth is another ingredient that can help infuse dishes with umami flavor while also providing hydration and nutrients. Broth can be made from bones (such as chicken, beef or fish) or vegetables (like onions, carrots and celery) simmered in water for several hours until all the flavors are extracted. Alternatively, you can use store-bought broth that is low-sodium but still flavorful.

To incorporate more broth into your diet, try using it instead of water when cooking grains like rice or quinoa; add it to soups, stews or casseroles for extra depth of flavor; use it as a base for sauces and gravies; or drink it plain as a warm beverage between meals.

Miso paste and broth are two versatile ingredients that can help you elevate your cooking game by adding more umami flavor to your dishes. Whether you prefer Japanese-inspired recipes like miso soup and teriyaki salmon, Middle Eastern-inspired recipes like tahini dressing and hummus dip, or classic comfort foods like chicken noodle soup and beef stew – there’s always room for more umami!

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