Miso

White miso pumps up the flavor in an Asian-inspired chicken soup.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

A clean, well-oiled grate makes grilling tomatoes a cinch.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

It's not just for soup anymore

Drizzle this gingery-sweet beauty over crisp lettuces, avocado, grain salads, or grilled tofu.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).