Nummy Umami

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Nummy Umami can be found on page 106 of the Trim Healthy Mama Cookbook. Serene chats: "My Nummy Umami soup uses fermented and aged miso and soy sauce, nutritional yeast and veggies rich in natural Umami that make umami flavors possible to enjoy even if you are a Drive Thru Sue. The time it would usually take to make stock rich in Umami like Dashi (a favorite Japanese staple) might not interest you, but a few ingredients coming together that work their Umami miracle quickly are here for your favor.....or we should say flavor. All my fellow purist and foodie mamas are going to have a blast with this one!

Cooking Method: Stove Top

Courses: Dinner, Lunch, Soups

Servings: 6

Description

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Nummy Umami can be found on page 106 of the Trim Healthy Mama Cookbook. Serene chats: "My Nummy Umami soup uses fermented and aged miso and soy sauce, nutritional yeast and veggies rich in natural Umami that make umami flavors possible to enjoy even if you are a Drive Thru Sue. The time it would usually take to make stock rich in Umami like Dashi (a favorite Japanese staple) might not interest you, but a few ingredients coming together that work their Umami miracle quickly are here for your favor.....or we should say flavor. All my fellow purist and foodie mamas are going to have a blast with this one!

Ingredients

2 1/2 lbs chicken breasts (boneless) (or ground venison or beef)
8 baby bok choy (or 1 large green cabbage, finely sliced) (or 16 oz bag coleslaw mix)
1 medium onion (diced) (or 1 tsp onion powder)
4 cloves garlic (up to 8, minced) (or 1 tsp garlic powder)
16 oz frozen cauliflower (or, 3 to 4 cups fresh)
1/2 cup portobello mushrooms (up to 1 cup diced) (or 1/2 cup dried shitake, reconstituted)
2 cups radishes (roughly chopped)
8 cups water (near boiling, for blending)
4 Tbs miso (light miso or 2 Tbs red miso)
2 Tbs soy sauce
1/4 cup TH Nutritional Yeast
2 Tbs rice vinegar
1/4 tsp black pepper
2 tsp fish sauce (up to 3 tsp)
2 tsp sesame oil (toasted)
1 doonk TH Pure Stevia Extract Powder
1 Tbs parsley (dried) (or 1/4 cup chopped fresh parsley)
2 Tbs extra virgin coconut oil (extra virgin) (or ghee)
2 Tbs TH Just Gelatin (optional)
1/4 cup heavy cream (raw, pastured) (or regular heavy cream)

Instructions

1
Simmer the chicken until tender in water to cover in a soup pot set over medium heat. Once the chicken is cooked, discard the water, take the meat out, and dice the chicken into small chunks. (If using ground meat, brown it and, if not grass-fed, then drain and rinse under hot water to remove excess fat.) Set aside.
2
Put the bok choy, onion, garlic, cauliflower, mushrooms, and radishes in the soup pot. Add 5 cups hot water, then add the miso, soy sauce, nutritional yeast, vinegar, pepper, fish sauce, sesame oil, stevia, and parsley. Reduce the heat and simmer until the vegetables are tender, about 8 minutes.
3
Blend the remaining 3 cups of just off the boil water with the coconut oil and gelatin. Add this to the pot, return the chicken to the pot as well, and add the cream (if using). Stir to blend.
4
Taste and adjust the seasonings until you “own it.”

Note

Recipe Notes

Recipe Author: Serene Allison

SERVING IDEAS: Garnish with seasoned toasted nori and grated sheep’s milk cheese (aged cheese has lots of umami), if desired. Add a scoop of Integral Collagen to your personal bowl for a healthy Mama protein boost.

Read it online: https://trimhealthymama.com/recipe/nummy-umami/