What is Reddit's opinion of Maggi Seasoning - 6.7fl.oz. (200ml)?

From 3.5 billion Reddit comments

> I'm genuinely confused about what they're thinking.

I suspect they're still using the "original recipe" for Bragg's in order to maintain a consistent product. The original recipe was likely concocted 100 years ago by Paui Bragg, a high school dropout who made his fortune selling "health foods" and supplements of questionable health value. People have come to expect a certain flavor, so they probably can't monkey with their slapdash patent medicine recipe for it.

My wife uses is because she doesn't like the taste of soy sauce and he current health food guru recommends it. 🙄
I've suggested other similar things like Maggi seasoning , but she says it "tastes bad".

Maggi Seasoning is a pretty good start for umami. From what I understand it's really common on northern Europe. It's quite tasty, though it's extremely concentrated. When it says a drop, it means a small drop.

You could also swapping the oyster sauce for Maggi seasoning eg. http://www.amazon.com/Maggi-Seasoning-6-7fl-oz-200ml/dp/B0000E2PX6 - this is what my favourite local Thai restaurant uses, and reminds me the most of the fried rice in Thailand. Made a huge difference when I gave it a try at home

>Have you tried adding the onions in three stages? Add the second third when the first are almost caramelized, add the third when the first are caramelized. That way you'll have the three flavors of cooked onions in your soup: from just sweated to caramelized.

I have not tried this, but I will the next time I make it.

>I also like to use as many types of onion in mine.

I've made it with a mix of white, yellow, and red onions in the past, but that was before I came to the awesome recipe I use now. I usually only keep red onions in stock now, because I prefer them to the other types of onions in just about anything that calls for onions. I will definitely try mixing types next time I make it.

>How about a little bit of yeast extract for a mushroom back taste (adjusting the salt, of course).

Are you talking about something like Marmite or Vegemite? I'm not sure what I could get in the US that would be yeast extract, but the worcestershire adds the required umami flavor (glutamate). I'll also sometimes add a dash of Maggi seasoning to increase umami.

A little of this might be in there as well. I watched a woman in a youtube video use it in her migas and it made all the difference. There are cheaper options for the stuff I'm sure, this link was just the most universal.

https://www.amazon.com/Maggi-Seasoning-6-7fl-oz-200ml/dp/B0000E2PX6

My daughter was sensitive to soy and we used Maggi Seasoning Sauce in place of soy sauce in all our recipes. Good luck, soy is in EVERYTHING!

Sorry it’s actually spelled Maggi and it’s owned by Nestle.

You can get them cheapest at asian markets.

Maggi Seasoning - 6.7fl.oz. (200ml) https://www.amazon.com/dp/B0000E2PX6/ref=cm_sw_r_cp_api_i_28zTCbTJBKE5W

Have you tried Maggi Seasoning? Coupled with the other suggestions in this thread it may be just what you need to push it over the top.

This stuff is fantastic, it's like liquid MSG.