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[QUESTION] What are your favorite spices to use in soups?
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Personally, I use anchovy paste a lot. It comes in a tube like toothpaste. I never need that many, so it's nice to not have to open a whole can. It does really dissolve in pasta sauce. I also use it for caesar salad dressing. I think every culture has a way of adding MSG to things, whether it's pure powdered msg, miso, vegemite, soy sauce, fish sauce, parmesan, mushrooms, or anchovies. For me, it's really just an msg source with a little extra flavor of its own. I never really use enough that something tastes like anchovy.
Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn't even think about anchovy paste. That's something I keep forgetting to do with tomato paste as well instead of buying cans. But I don't really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!