Umami is a savory flavor sometimes referred to as the fifth taste alongside sweet, salty, sour and bitter. Naturally occurring in foods such as mushrooms, cheese, fish, meat, tomatoes and soy beans, to name a few. Sometimes when you have a dish that seems to be missing something, it’s often the umami flavor. This soup has an abundance of umami. Both the buttery parmesan rind that dissolves in the soup and the pungent anchovy paste, provide great depth of flavor. I used pancetta to add even more punch but if you prefer a meatless dish, substitute extra-virgin olive oil. There are many flavors that you can experiment with, just keep tasting as you cook your soup. The noodles are an added bonus and I used gluten-free brown rice noodles. The soup is delicious on it’s own! Store the soup separately from the noodles and combine just when serving.