1) 1 T anchovy paste
2) 1 T soy sauce
3) 1 T tomato paste
4) 2 T Parmesan cheese, finely grated
5) 2 T olive oil
6) 1 T fish sauce
7) 2 cl garlic, pressed
8) 3 T miso paste
9) 1 T balsamic vinegar
10) 1 T W sauce
11) 3 T better than bouillon vegetable flavor paste
12) 1 T oyster sauce
13) 3 T sun-dried tomatoes in oil, minced (optional)
14 3 T dried porcini mushrooms, reconstituted and minced (optional)
Mix well, use a small food processor if using some of the chunkier ingredients.
Taste a small bit of it, remember it is very concentrated.
Adjust the ingredients to suit your taste.
Store in a glass container in the fridge.
This is a highly concentrated mix to add a savory element to soups, stirfrys, Bolognese sauce, marinades etc.
Some recipes add Sriracha sauce or crushed red pepper but I prefer to add the spice on its own.
If you don't want to use the anchovy paste double up on the fish sauce or vice versa.
Multiply ingredients to make a larger amount.
