Products with high umami include mushrooms, seaweed, ripe tomatoes, aged cheese among many others. What they have in common are umami-activating compounds chemists have identified as glutamates. MSG is notorious for this property, but we don't have to consume tons of sodium in our food to get great flavor.
Here are two very simple to prepare and easy to use options that can be effectively applied to many dishes. Feel free to experiment, the results are often quite surprising in a good way!
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.