Preparation of Vegetable Soup for the Tasting

As mentioned earlier, vegetables contain glutamate. If simmered slowly over a long period, ample umami is extracted from vegetables, but a short cooking time leads to insufficient umami extraction. Moreover, the taste and aroma of the ingredients do not seem to be harmonized when cooked too briefly. To learn about the role of umami in cooking and the synergistic effect of umami, let us start by preparing a vegetable soup below that is deliberately undercooked.