I don’t know how this recipe slipped under my radar. I was flipping through Asian Tofu by Andrea Nguyen (for probably the 23rd time) when I finally noticed this umami laden elixir. Soy sauce already has a good dose of glutamines, so steeping konbu and mushrooms in it gives it an extra punch. This recipe, adapted from Elizabeth Ando’s book, Kansha, is a vegetarian version. The one in the tofu book includes 1/2 cup bonito flakes, which I added, to give it smoky umami edge.
This is good on pretty much anything: cold tofu, noodles, roast or steamed vegetables, even a fried egg on rice for a quick lunch.