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Mushroom umami sauce — savoury, deep and low-sodium Signature Sauce

Mushroom Umami Sauce

Savory & Deep

Three mushrooms — shiitake, king oyster and enoki — are slow-cooked into a sauce, sweetened naturally with carrot and onion, no MSG. Velvety with a long finish, it adds a "meaty" depth to salads, chicken and pasta.

Ingredients

ShiitakeKing Oyster MushroomEnokiCarrotOnionOlive OilSea Salt

Nutrition Facts (per 15g)

38
kcal
0.9g
protein
1.8g
carbs
3.1g
fat
0.4g
fiber
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HOW IT'S MADE

How It's Made

From mushroom selection to slow reduction, every step builds umami from real ingredients — no MSG, no flavour enhancers.

Mushroom umami sauce — made in the Oriental Bite kitchen From our kitchen
STEP 01

Select & Prep Mushrooms

Shiitake stems removed and sliced, king oyster cut into strips, enoki trimmed — three textures for depth and brightness.

STEP 02

Sauté Aromatics

Carrot and onion are gently sautéed in little oil to draw out sweetness, then mushrooms join to release their earthy aroma.

STEP 03

Slow Simmer

A little water or vegetable stock, then a 40-minute low simmer lets the mushrooms' glutamates release fully, thickening to amber.

STEP 04

Blend & Season

Blended smooth (a few bits kept for texture), seasoned with sea salt and black pepper, then bottled and chilled.

LW
Chef's Note — Liang Wei, Culinary Director
Oriental Bite Test Kitchen · culinary specialist

Umami without the oil bomb

Slow-cooked mushrooms give this sauce a deep, meaty savor with almost no fat and far less salt than the bottle in your cupboard. A spoonful makes plain food taste finished.

It's the quiet power of a good sauce: a jar in the fridge turns steamed veg into a meal I reach for, not tolerate.

When to Enjoy

A dish built for the moments your body asks for clean fuel

Meal-Prep Staple

One jar transforms a week of plain steamed meals.

Flavor Boost

A single spoonful carries a whole bowl.

Healthy Dipping

A clean dip for veg and protein instead of mayo.

How to Enjoy & Store

How to serve it, how to keep it, and who it suits best

How to serve

Use as a finishing sauce, salad dressing or dipping sauce. A little goes a long way, so start small and add to taste.

Storage

Keep refrigerated after opening, and use a clean spoon each time so it stays fresh for longer.

Who it's for

For anyone cutting sodium and sugar without giving up flavour — and for lifting plain protein and vegetables into a real meal.

Oriental Ingredients & Their Nature

Every ingredient here is chosen for its xing wei — its nature and flavour — and for what Chinese food therapy has traditionally used it for.

Shiitake Shiitake
Neutral · Sweet

Traditionally used to support qi and the stomach, and prized for its deep savoury flavour.

Mushroom Mushrooms
Neutral · Sweet

Traditionally used to support qi and the stomach.

Kelp Kombu
Cool · Salty

Traditionally used to soften and to clear mild heat.

Sesame Sesame
Neutral · Sweet

Traditionally used to nourish the liver and kidneys.

Nature, flavour and traditional use follow classic Chinese food-therapy references (traditional materia dietetica). This is food, not medicine — we describe how an ingredient is traditionally used, and make no claim to treat or cure anything.

KUNG FU PRINCIPLE

Shaolin cooks plainly on purpose. Umami from mushrooms and kelp is how you make a light dish taste deep — without fat or sugar doing the work.

Explore the seven schools →

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Frequently Asked Questions

Real questions from our fitness-minded customers

How many calories are in the Mushroom Umami Sauce?

About 38 per serving — a little goes a long way, so the per-meal cost is small.

Is the Mushroom Umami Sauce high in sodium?

We keep salt well below a standard condiment; use it to finish a dish, not drench it.

How long does the Mushroom Umami Sauce keep?

Sealed in the fridge it stays good for about two weeks — no preservatives needed.

What do I pair the Mushroom Umami Sauce with?

Steamed grains, grilled protein or raw veg — it turns a plain plate into a meal.