Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.