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The soup has three sources of umami — mushrooms, miso and kimchi. Dried shiitake mushrooms contribute to the soup in two ways. Rehydrating them in hot water renders them soft and supple while infusing the soaking water with flavor.
This Miami extravaganza features over 100 events, hosted by the likes of Guy Fieri and Rachael Ray and ranging from signature tents to intimate dinners to a Grand Tasting Village and tons of interactive masterclasses.