Umami Broth with Wontons is a bowl of sweet, salty, bitter, and sour balanced flavors that will warm your soul any day of the week!
Let’s take a break from the sugar craze that is sweeping the internet right now and get right down to a filling and savory bowl of umami broth with wontons. You’re probably wondering what in the heck umami broth is and it really is not a thing as much as it is a way to describe food. Besides sweet, sour, bitter, and salty, there is a 5th taste and that is Umami. In the culinary world chefs claim to be able to differentiate between umami and the other four tastes, but many use the term Umami to describe the wholeness of the flavor. To me Umami is a marriage of all four common tastes. Umami is every bit sweet, sour, bitter, and salty. Perfect.
I totally intended for this to be wonton soup but I wanted more flavor in the broth. Micah mentioned he was craving ramen but sadly we did not have ramen noodles and I was not about to test that one out and begin slapping and stretching dough expecting it to look like this! But I REALLY wanted wonton/ramen soup! Low and behold, I mixed the two – half ramen half wonton.
This broth is not a traditional broth because I did not feel like going to an Asian market and getting kombu and bonito flakes. I improvised which made it even easier because I subbed ingredients that you can find anywhere.
Instead of kombu, use nori sheets (mine were roasted)
Instead of bonito flakes, use fish sauce (so gross by itself but magical when mixed in) – to make vegan, leave this out
I really want to swim in this broth, it’s that good. The complex flavors are developed by allowing all the ingredients to simmer in a giant pot for 3 to 4 hours. Of course you can cut that time in half if you like but in my opinion there is no way to gain that depth of flavor unless it’s past the 3 hour mark.
When I was younger and all through high school anytime I was sick I would always have my parents pick up wonton soup broth. Forget the wontons, just give me that broth. What can I say, it was my chicken soup for my cold and nothing made me feel better. That and hummus…but stay focused, we’re talking about soup here.
Oh, I can’t forget about the wontons! I kept it simple because I did not want a complicated wonton that took away from the umami broth. Inside is shrimp, green onions, a little sesame oil, and soy sauce. I’ve also made wontons with tofu, green onions, sesame oil, and soy sauce and it was delicious! I just wanted seafood wontons okay, don’t shoot me I’m still the best at being 90% vegan.
To serve, place a few wontons in the bottom of the bowl, top with edamame and green onions, and pour that rich umami broth all over it. This soup didn’t last even 3 days. I immediately regretted not having an even larger pot to make a double batch of the broth. Don’t be intimidated. Making broth at home is as easy as roughly chopping a few simple ingredients and throwing it into a pot with water and broth. Easy.
Enjoy the rest of your Wednesday night!
For more soup recipes be sure to check out these past posts!