Umami sauce 2.0

Umami sauce 2.0. Fresh red onion, Raw carrots, Raw celery.

Dr. Michael Greger & Robin Robertson

15 + 95 min · 24

Ingredients

• 10 g Fresh red onion
• 10 g Raw carrots
• 6 g Raw celery
• 10 g Raw red bell pepper
• 7 g Raw garlic
• 15 g Raw tomatoes
• 0.5 g Dried shiitake mushrooms
• 1.5 g Fresh parsley
• 0.53 g Ground black pepper
• 14.5 g White miso paste
• 213.47 g Water
• 2 g Fresh ginger
• 30 g Molasses
• 5 g Tomato paste, no salt added
• 15 g Apple cider vinegar
• 15 g Lemon juice 100%

Preparation

1. For the broth, finely chop 10 g onion, 10 g carrot, 6 g celery, 10 g red pepper, 1 g garlic, 15 g tomato, 0.5 g dried shiitake and 1.5 g parsley. Add 183.47 g water and a trace of pepper; simmer covered for 90 minutes, topping up evaporated water.
2. Blend the broth without straining; stir in 2.5 g miso and adjust with water to 240 g. Add the remaining 6 g garlic and 2 g grated ginger; simmer for 3 minutes. Stir in molasses, tomato paste and the remaining pepper, then simmer 1 minute.
3. Remove from heat. Dissolve the remaining 12 g miso in 30 g hot water and stir in with vinegar and lemon juice. Cool, weigh and adjust with water to 355.5 g. Refrigerate; portion about 15 g per serving.