Soup Recipe-Using Green Apron's Umami Seasoning
Hello!
We hope this brings joy and serves as a token of our gratitude.
Introducing to you our very special- Umami Seasoning. We have developed this powder after several trials and errors. This seasoning can be used to make soup stock or stock water for stir-fries, stews etc. It can also be used on pizzas, salads, in salad dressings, stews, stir-fries, noodles, sandwiches, wraps and so on. Please keep it stored in a cool, dry place and ensure a wet spoon is never introduced inside the jar.
The powder has the following ingredients-
Dried assorted mushrooms: Elm oyster, Shiitake, King oyster, Pink oyster, White oyster mushrooms, Pioppino, Shimeji, Portobello.
Dried seaweed, garlic, sesame seeds, chilli, turmeric leaf, bamboo shoot, mace, leek, celery, raw mango, pepper and pink salt.
SOUP RECIPE
I have used my powder very often to make soups (being a soup person). This is just one recipe. The powder can be used in several different ways. I usually make soups based on ingredients available/in-hand.
So, here is the outline of one such soup (with approximate measurements):
- SOUP STOCK
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Take one tablespoon powder approximately 15 grams in a vessel. Add 4 cups of water to it. Let the water come to boil and then simmer till the water goes down to 2 cups. This will take about 30-45 minutes. During simmer, you may remove the skim on top with a slotted spoon.
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Once the water is ready, let it rest till the sediments settle in the bottom. Please strain the water and use it as soup stock/broth.
Here is a suggestion on how to use it further-
- MAIN SOUP
1.Take some groundnut oil and a dash of sesame oil (preferably good quality cold-pressed black sesame oil if there is some, otherwise regular sesame oil) in a work/kadai (I suggest iron kadai).
2. Add chopped/diced celery, leek, spring onion to the oil. Try to avoid the fibrous parts.
[ TIP: I usually add in the root ends, stem ends, fibrous portion to my soup stock while it is on simmer or just simply to my garden.
3. Add in chopped/diced mushrooms and saute till the water is released and cooked.
4. Add chopped carrots, beans, bell peppers, any other vegetable that you wish to add. I use a vegetable chopper to chop everything together. It saves time and dices the vegetables well.
5.The time for saute depends on which vegetables are used for the meal. I usually do a quick saute of vegetables to avoid over cooking.
6.Add a dash of salt, not much. The remaining can be added later based on taste.
7. Add chopped coriander ( I use the stems and leaves) and continue saute.
8. Add in the soup stock/ soup broth (From Part A)
9. Add in a handful of good quality ramen noodles.
10. Once the soup comes to boil, simmer it till the noodles are cooked. (You could cook the noodles separately as well and add them later). Do not overcook the noodles.
11. Add in a dash of good quality soy sauce, rice vinegar and salt based on taste.
The soup is done.
12. You can add some sprouts and/or microgreens on top as garnish to make the meal even more filling and nutritious. You could even sprinkle a tad bit of the seasoning on top for the extra punch.
Enjoy every sip of this wholesome meal and do not forget to share your experience with us.
Team Green Apron
From Earth to Plate
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“ Only the pure in heart can make a good soup”- Ludwig van Beethoven