Umami Sauce Recipe
Try this Umami Sauce Recipe for boosting flavor in sautés and stir-fries without adding all the sodium of soy sauce. It’s made with a blend of miso, ginger, molasses, and other spices, and it has the most delicious savory flavor.
Servings: 1 .25 cups
Calories: 29kcal
Equipment
Ingredients
- 1 cup vegetable broth
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon blackstrap molasses
- 1.5 teaspoons date syrup or date sugar
- 1/2 teaspoon tomato paste
- 1/2 teaspoon ground black pepper
- 1.5 teaspoons white miso paste blended with 2 tablespoons water
- 2 teaspoons blended lemon or lemon juice
- 1 tablespoon rice vinegar
Instructions
- In a small bowl, whisk together 1.5 teaspoons of white miso paste with 2 tablespoons of water. Whisk until smooth and set it to the side.
- For grating ginger, peel the skin using a spoon or peeler, then use a grater to create fine shreds, releasing its aromatic juices for your sauce.
- 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 or date sugar, tomato paste, and black pepper, and bring 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 (or lemon juice), and rice vinegar. Taste and adjust the seasonings if needed.
- Allow the sauce to cool and use it on veggies, in stir-fries, or tofu dishes.
- Another option is to pour the sauce into an ice cube tray and freeze it into individual portions that equal approximately 1 tablespoon.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Adjust ingredients- Feel free to tweak the ingredients to suit your taste. You can add more garlic or ginger for an extra kick, adjust the sweetness with more dates or molasses, or add other spices and herbs for added depth.
Ways to serve- Umami sauce is versatile and can be used as a marinade, dressing, or dip. It pairs well with vegetables, grains, and tofu, and is a flavor enhancer in soups and stir-fries. Umami sauce can be used in many dishes like this Udon Noodle Stir-Fry to replace soy sauce and salt.
Storage- Store the sauce in an airtight container in the refrigerator, where it will last for up to a week. You can also freeze it in portions for longer storage, up to three months.
Excerpted from the HOW NOT TO DIE COOKBOOK by Michael Greger, M.D. with Gene Stone. Copyright © 2017 by Michael Greger with Gene Stone. Reprinted with permission from Flatiron Books. All rights reserved. Recipes by Robin Robertson.
Nutrition
Serving: 1table spoon | Calories: 29kcal | Carbohydrates: 7g | Sodium: 43mg | Sugar: 7g