Japanese · soup
Mandarin Consomme
Mandarin Consomme reads umami 6.4, salinity 5.1 and richness 4.4 on Palate's 0–10 flavor X-ray — a Japanese soup, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.2 / 10
- Sweet & Fruity — 1.8 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 4.6 / 10
- Aromatic & Spice — 2.7 / 10
The measured notes (of 18)
Umami 6.4 · Salinity 5.1 · Richness 4.4 · Funk & Ferment 3.0 · Earthy 2.7 · Herbaceous 2.6 · Sweetness 1.8 · Bitterness 1.6 · Allium 1.3 · Sourness 0.9 · Nutty 0.7 · Heat 0.6
What's in it (8)
- 8 c. soup stock (strong, clear)
- 3 Tbsp. shoyu
- 1/2 c. bamboo shoots, diced
- 1/2 c. water chestnuts, chopped
- 1 qt. clear soup
- 1 bunch spinach
- 8 slices mochi (rice cake)
- 8 slices Kamaboko
Time & effort: about 45 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 61 kcal, 2.8 g protein, 1.6 g fat, 9 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Boil, cut and drain the spinach and add it to the clear soup. Broil the mochi.
- Place the mochi and several slices of kamaboko and some spinach into the bottom of bowls.
- Pour the clear, hot soup (over all) into each bowl and serve.
Dishes with a similar flavor shape
- Beef Kwantung — Chinese
- Lasagna al Forno — Italian
- Udon (うどん) — Japanese
- Egg Foo Young with Chicken — Chinese-American
- Lo Mein (捞面) — Chinese
Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.