Umami Sauce

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Use this sauce in sautés or stir-fries to boost flavor without adding all the sodium of soy sauce. Umami is one of the five basic tastes, even though many people are only learning about it now. This word was created by a Japanese chemist named Kikunae Ikeda from umai, which means “delicious,” and mi, which means “taste.” The perfect name, as it is a delicious taste!
3.94 from 95 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Condiment
Difficulty Easy


  • 1 cup Vegetable Broth
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon blackstrap molasses
  • 1 ½ teaspoons Date Syrup or date sugar
  • ½ teaspoon jarred tomato paste
  • ½ teaspoon black pepper
  • 1 ½ teaspoons white miso paste blended with 2 tbsp (30 ml) water
  • 2 teaspoons lemon juice
  • 1 tablespoon rice vinegar*


  • Heat the broth in a small saucepan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in the molasses, Date Syrup, tomato paste, and black pepper and bring just to a boil. Reduce the heat to low and simmer for 1 minute. Remove from the heat, and then stir in the miso mixture, blended lemon, and rice vinegar. Taste and adjust the seasonings, if needed.
  • Allow the sauce to cool before transferring to a jar or bottle with a tight-fitting lid or pouring the sauce into an ice cube tray and freezing into individual portions.
  • * Vinegar is an honorary Green Light condiment because of the health-promoting benefits of its acetic acid.
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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