Umami Sauce Redux
Umami is one of the five basic tastes, though many people are only learning about it now. Te word was created by a Japanese chemist named Kikunae Ikeda from umai, which means "delicious," and mi, which means "taste." This new and improved umami sauce is perfect for sautés or stir-fries to boost flavor without adding the sodium of salt or soy sauce.
Servings: 1 cups
- 1 cup Light Vegetable Broth*
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 1⁄2 tablespoons blackstrap molasses
- 1 teaspoon salt-free tomato paste
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons miso paste blended into 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- Heat the Light Vegetable Broth in a small sauce- pan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in the molasses, tomato paste, and black pepper and bring just to a boil.
- Lower the heat to low and simmer for 1 minute. Remove from the heat and then stir in the miso mixture, apple cider vinegar, and lemon juice. Blend well. Taste and adjust the seasonings, if needed. Allow the sauce to cool before transfer- ring to a jar or bottle with a tight-fitting lid. The sauce will keep in the refrigerator for up to a week. Alternatively, pour the cooled sauce into an ice cube tray and freeze into individual portions.
Light Vegetable Broth recipe here.