Umami Seasoning Recipe
Incredibly flavorful and easy to make, this Umami Seasoning Recipe is perfect for marinades, seasoning vegetables, sauces, and much more. You only need 5 minutes to make this flavor-packed umami dust. No added salt but sodium-free options available!
Equipment
- 1 Blender a spice grinder may also be used in smaller batches
- 1 Blender spatula not necessary, just makes it easier to get all of that vegan queso goodness out of the blender!
- 1 Funnel
- 1 Large Spice Jar or any airtight container like a mason jar can be used
Ingredients
- 1 Cup Dried Mushroom Medley, see notes section below for substitutions
- ½ Cup Nutritional Yeast, see notes section below for substitutions
- 3 Tablespoons Shiitake Mushroom Powder, optional
- 2 Tablespoons Dulse Flakes, optional, see notes section below for substitutions
- 1-2 Teaspoons Dry Miso Seasoning, optional, you can use salt or omit according to your dietary needs and preferences
- 2 Teaspoons Granulated Onion
- 4 Teaspoons Granulated Garlic
- 1 ½ Teaspoons Smoked Paprika
Instructions
- Add dried mushrooms to the blender: Add the mushrooms first. If you do not have a high powered blender, you might want to blend the mushrooms by themselves until they become a fine powder. You could also do this in a spice grinder.
- Add remaining ingredients to the blender.
- Blend: Blend on high for about 20 seconds. Turn off the blender and shake gently to get the umami seasoning powder unstuck from the sides.
- Taste: Pinch a bit of the umami dust between your fingers and taste it. Make any adjustments and repeat step 3.
- Storage: Use a funnel to transfer the contents of the blender into a large spice jar, mason jar, or your preferred airtight container. Store in a cool, dark, dry place like a cabinet. This umami seasoning recipe should last for up to 6 months.
Video
Notes
- Dried Mushroom Medley: If you're allergic to one type of mushroom, I'd be careful with a medley. If you can have porcini, you can just buy porcini mushroom powder or dried porcini mushrooms. Same with shiitake. If you cannot have mushrooms at all, try adding more of all the other ingredients in this recipe.
- Nutritional Yeast: Hate nutritional yeast or just can't have it? I'd add just add more of all the other spices. If it gets too concentrated, blend in some dehydrated potato flakes.
- Dulse Flakes: You can skip this if you don't have it. You could also crumble in one or two nori sheets.
- About the sodium: This recipe does contain some added sodium (due to the miso powder) because that's how I personally enjoy it. I'm not using a ton of it (I use a teaspoon or two of it at a time), and I've calculated how much/little sodium it adds to my daily intake and I'm fine with it. If you can't have any added sodium, go ahead and omit the items that contain it.
- Use salt? Similarly, if you're used to eating salt and you're okay to continue with that, go ahead and add a teaspoon or two of salt to this recipe, otherwise it probably won't taste very good to you if you're accustomed to things tasting fairly salty. That being said, dry miso and dulse are great tools to transition away from using salt.
Nutrition
Serving: 1teaspoonCalories: 5kcalCarbohydrates: 0.9gProtein: 0.4gFat: 0.1gSodium: 24.7mg
Tried this recipe?Let us know how it was!