Umami Broth is really just a rich and flavorful soup base. It’s simple and light. It fills your house with a heady aroma on a chilly day, and like a master sauce, it’s infinitely riff-able. I prepare soups regularly all winter long. If I’m lacking inspiration for what to prepare next, I’ll Ron for suggestions, and he always says, brothy soup, please! To transform this broth into a soup, just add whatever you like. You could add bok choy, or some broccoli, or spinach. You could throw in a star anise pod, you could add rice noodles… But my favorite addition to this Umami Broth is Sourdough Dumplings. They’re tender and soft, and they make your belly happy.
Alternatively, you could just strain the pot after simmering at the end, so that you have a clear Umami Broth, a healing tonic. Adding a bit more sesame oil at the end is really nice – it fills your sinuses and feels silky on your lips. You just know you’re doing something right.
Umami Broth
Ingredients
- 1 knob fresh ginger
- 2 cloves fresh garlic
- 4 scallions
- 2 T toasted sesame oil (divided)
- 6 cups chicken broth
- 2 T tamari
- 1 T rice vinegar
- 1 t white miso
- 1 handful fresh spinach (optional)
Instructions
- Mise en place – Finely mince the ginger. You don't need to peel it, but you should trim away any dry bits. Peel and mince the garlic. Trim and thinly slice the scallions, white and green parts, and set aside.
- Sauté the aromatics -Heat 1 tablespoon of sesame oil over medium heat. Add the minced ginger, minced garlic, and white parts of the scallions, then sauté briefly, only until fragrant.
- Simmer – Pour in the chicken broth and tamari, and bring the mixture to a boil, then reduce the heat to a simmer. Stir in the rice vinegar, and miso paste.
- Finish and Serve – Turn off the heat. Stir in a handful of fresh spinach until just wilted, then add a tablespoon of toasted sesame oil and the green parts of the scallions.
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