Umami Sauce

Adapted from The How Not to Die Cookbook.

1.25 cups
1 c veggie broth
1 tsp minced garlic
1 tsp grated fresh ginger
1 T blackstrap molasses
1.5 tsp date syrup or date sugar
1/2 tsp jarred tomato paste
1/2 tsp ground black pepper
1.5 tsp while miso paste blended with 2 T water
2 tsp blended peeled lemon
1 T rice vinegar

Heat broth, add garlic and ginger and simmer 3 min. Stir in molasses, syrup, tomato paste, and black pepper and bring to boil. Then simmer for 1 minute. Remove from heat and stir in miso , lemon and vinegar. Can freeze into ice cube portions.