KALLO ORGANIC UMAMI STOCK CUBES

Kallo Organic Umami Stock Cubes – Umami translates as ‘essence of deliciousness’ in Japanese and is renowned for the richness and depth of flavour it adds to paired ingredients.
With no artificial colours, flavours or preservatives, no added MSG and gluten and lactose free.

Ingredients:
Sea salt, sustainable palm oil, potato starch, vegetables (onion 5%, tomato 3%), yeast extract, herbs & spices (garlic, turmeric, ginger, lovage), sugar, mushroom 1.2%, lovage natural flavour.

Additional Information

How to use: Dissolve one Kallo Organic Umami stock cubee in 500ml of boiling water and add to recipe. Recipe suggestion: -200g udon noodles -1 Kallo Organic Umami stock cubes -200g frozen, shelled edamame beans -1 tbsp toasted sesame oil -250g shiitake mushrooms, large ones halved -1 tsp low salt soy sauce -1 tbsp rice vinegar -1 lime, ½ juiced, ½ cut into 4 wedges -2 carrots, julienned or coarsely grated -¼ red cabbage, finely sliced -2 spring onions, finely sliced -1 red chilli, or to taste, finely sliced -1 tbps toasted sesame seeds -Small bunch of coriander How to make: 1-Fill a pan with boiling water from the kettle then crumble in half the stock cube and stir to dissolve. Cook the noodles for 8-9 minutes. Add the edamame beans to the water for the final minute of cooking. 2-Heat a non-stick frying pan over a medium-high heat and add ½ the sesame oil followed by the mushrooms. Stir fry for 3 minutes until golden and soft then take off the heat. 3-Mix the remaining sesame oil with the remaining stock cube in a small bowl to form a paste then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing. 4-Drain the noodles and edamame then add to the pan along with the carrot, cabbage and the dressing then gently warm over low heat for 1-2 minutes. 5-Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.

$1.03

Out of stock