Chinese cooking can often be at odds with a vegetarian diet (of course, there are exceptions), and that’s partly because in Asia, umami, aka the fifth taste, is just as important as your sweet and your sour. This is what made MSG such a core ingredient. This is also the taste that Clearspring‘s organic Japanese umami paste offers to provide in a form that’s much healthier and still suitable for vegans. As a fan of Clearspring’s miso, I was keen to try out their umami paste when Clearspring offered samples.

The paste comes in two flavours, ginger and chilli, and in a tube form that’s easy to squeeze and easy to store. This recipe uses the ginger version, as it’s a traditionally non-spicy dish.

Continue reading “Chinese mixed vegetables (Su Shi Jin) with Clearspring Umami Paste”