Backyard Chef's Dry UMAMI STOCK Seasoning Mix

Title / Presenter

Backyard Chef — Rick

What this is

A dry umami seasoning mix (a “umami flavor bomb”) made from all-dry ingredients to flavor stews, soups, casseroles, noodles, etc. Shelf-stable when kept dry.

Ingredients

• Mushroom powder
• Tomato powder
• Nutritional yeast flakes
• Seaweed powder
• Soy sauce powder — use soy sauce powder (not plain soy powder)
• Onion powder
• Garlic powder
• Fine ground sea salt
• Fine ground black pepper

Quantities given in video

• Total batch: 500 g of blended seasoning
• Portioning: five 100 g packs
• Usage guideline: 1 heaped teaspoon of the dry mix per 1 cup of liquid (water or stock)

Usage guideline: stir 1 heaped teaspoon of the dry mix into 1 cup of liquid to make a seasoned base.

Equipment & packaging

• Large mixing bowl
• Kitchen scale (for weighing total batch and portioning into 100 g packs)
• Bags for storing portions
• Small silicone desiccant packets or silicone sachets to keep moisture out

Preparation / Method (step-by-step)

1. Gather all dry powdered/flake ingredients listed above.
2. Combine everything in a large bowl and mix thoroughly until homogeneous.
3. Weigh the total batch (Rick made 500 g) and portion into storage bags — five 100 g bags in his example.
4. Add silicone moisture-control packets/sachets to each bag to keep the mix dry, then seal for storage.
5. To use: stir 1 heaped teaspoon of the dry mix into 1 cup of liquid (water or stock) to season soups, stews, casseroles, noodles, etc.

Timing, temperatures, technique cues

• No cooking times or temperatures are required — this is a dry seasoning to be added during cooking or to rehydrate into liquid.
• Technique cue: mix all ingredients until well blended; portion and keep moisture out.

Storage & shelf life

• Shelf-stable because all ingredients are dry.
• Keep completely dry — use silicone desiccants/sachets and sealed bags to preserve shelf stability.

Chef tips, cautions, mistakes to avoid

• Use soy sauce powder as specified (not regular soy powder).
• Keep the mix completely dry; moisture will compromise shelf stability.
• Search online for specialty powders — Rick notes all ingredients are available online.
• Avoid store-bought flavor cubes if you want a more natural alternative without added additives.

How to use / Serving suggestions

• Add to stews, soups, casseroles, noodle dishes; use as a general umami booster.
• Dissolve 1 heaped teaspoon into 1 cup of liquid to make a seasoned liquid base.

Variations

• None explicitly detailed in the subtitles.

Sources / attribution

• Recipe and demonstration: Backyard Chef — Rick
• Ingredients: Rick notes they were sourced online (no specific vendors cited).