To Detect the Synergetic Effect of Umami

Preparation: Take 2⅔ oz. (80 g) of ground chicken breast, add to one of the 1⅔ cups (400 ml) vegetable soup described before and stir thoroughly. Cook on a moderate to low flame without skimming, then strain.

Tasting: First, sample the broth without the chicken. Then sample the broth with chicken added. The inosinate from the chicken and glutamate extracted from the vegetables synergistically enhance umami, which will enable you to detect the umami more intensely.