Recipe compliments of Chef Laine Myers of ORO.

 

Umami is one of the core fifth tastes and an inherent taste universally enjoyed. Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor. Umami taste spreads across the tongue, lasts longer than other basic tastes and provides a mouthwatering sensation.

Umami was first identified by Japanese scientist Dr. Kikunae Ikeda in 1908 while enjoying a bowl of kelp broth called kombu dashi. In 2002, scientists identified umami taste receptors on the human tongue alongside the sweet, sour, bitter, and salty taste buds. In this year, 2023, we are proud to introduce the first umami-rich pasta!

Umami Radiatorre in Flavorful Veg Broth

Prep time: 90 mins
3-4 Servings

INGREDIENTS

  • 1 share Oro Umami Radiatorre
  • 3 tablespoons yellow or red miso
  • 2 tablespoons Graza Sizzle Olive Oil
  • 1 ounce package dried shiitake mushroom slices
  • 1 ounce kombu (about 4, 6x4" pieces)
  • 2 medium onions, unpeeled, halved through root, remove peel & reserve, then very thinly slice. (about 14 ounces)
  • 1 medium carrot, unpeeled, very thinly sliced (about 4.5 ounces)
  • 1 celery stalk, thinly sliced (about 3.5 ounces)
  • 1 head of garlic, halved crosswise 6 sprigs fresh parsley
  • 1 teaspoon black peppercorns
  • Cabbage, bok choy, mushrooms (optional)

METHOD

  1. Whisk miso oil, and 2 tablespoons of water in a small bowl. Set aside.
  2. Crush the mushrooms and kombu with your hands over a rimmed baking sheet. Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat. DO NOT season with salt. Bake, tossing halfway through, until vegetables are slightly shriveled and the mixture is fragrant, 60-75 minutes.
  3. Transfer vegetable mixture to a large pot. Add peppercorns and 4 quarts cold water. Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60 to 75 minutes.
  4. Strain through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible; discard solids. Now that the broth is fully extracted and reduced, season to your liking with salt.
  5. Follow Oro package instructions for al dente Umami Radiatorre. Add into broth and enjoy!

PS. I recommend sauteéing and adding either cabbage, bok choy, and/or mushrooms for a more substantial and well rounded meal!