Basic French Omelet

2 eggs
2 tbsp.    water
½ tsp. Takii Umami Powder
Dash pepper
1 tsp. butter
1/3 cup filling, such as shredded cheese, finely chopped ham

1) Beat eggs, water, Takii and pepper in small bowl until blended.

2) Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.

3) Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

4) When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.  

Chicken Noodle Soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon of Takii Umami Powder

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, Takii Umami Powder. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Vegetable Stir-Fry

2 teaspoon canola oil
2 cloves of garlic
2 cups of mixed veggies
1 teaspoon Takii Umami Powder
1 tablespoon of water
salt & pepper to taste

1. Heat oil and add garlic to saute
2. Add veggies
3. Sprinkle Takii over veggies
4. Add splash of water to pan to help dissolve Takii and coat the veggies
5. Cook veggies until tender. Salt and pepper to taste. 
6. Enjoy as a side dish or over a bowl of rice!