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When a soup or stew tastes like it is missing something, salt is not the only lever: it may need savoury depth. Tomato paste and dried mushrooms add with relatively little salt. Soy sauce, anchovies and aged cheese add umami too, but they also season the dish with salt.
Umami adds savoury depth. Tomato paste and dried mushrooms bring it with relatively little salt; soy sauce, anchovies and aged cheese bring salt too.
Try stirring a small spoonful of tomato paste or dried mushroom powder into your next chilli or stew. If you use soy sauce, let it provide some of the salt too.
Delicious recipes built on whole foods, a week you can plan with someone else, one shopping list, and clear answers when you want them.
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