Copycat Umami Seasoning Recipes

UMAMI SPICE BLEND

Steps:

• If applicable, grind dried mushrooms in a coffee grinder until it's a find powder.
• Add all ingredients to a bowl, and mix thoroughly.
• Store in an airtight container, such as an old spice bottle.

UMAMI MUSHROOM RISOTTO

Steps:

• Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes.
• Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
• Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
• Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
• Serve with freshly grated Parmesan.
• 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.

COPYCAT RAMEN

Steps:

• Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
• While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
• Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
• Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.