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4.41 from 15 votes

Umami Sauce

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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Seasoning
Difficulty: Easy
Makes: About 1 1/2 Cups
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook

Ingredients

  • 1 cup Vegetable Broth
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon blackstrap molasses
  • 1 1/2 teaspoons Date Syrup or date sugar
  • 1/2 teaspoon jarred tomato paste
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons white miso paste blended with 2 T water
  • 2 teaspoons blended peeled lemon
  • 1 tablespoon rice vinegar*

Instructions

  • 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.
Discuss

8 responses to “Umami Sauce

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    1. The recipe is on page 5 of Dr. Greger’s, How Not to Die Cookbook. Although, it doesn’t indicate how long it will last in the fridge, there is a tip, “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“. Since many of his recipes in the cookbook call for the umami sauce, great idea to freeze individual portions!

      And, the ‘Portobellos & Greens on Toast’ recipe is also in his cookbook, which was the ‘Spring Recipe Feature’, in his newsletter that was emailed.

      Love the cookbook!!… thank you Dr. Greger!!

  1. Double this recipe….because you will likely use a lot of this delicious sauce! its amazing on pretty much anything. Also, I’ve kept this sauce in my refrigerator for up to 2.5 weeks and it still tastes wonderful (no souring).

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