Homemade Hoisin Sauce

I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and as part of my mu shu.

• Ready In: 5 mins
• Serves: 2

Ingredients

• 1 1⁄2 teaspoons light soy sauce (not a heavy artisnal variety... inexpensive is fine)
• 6  tablespoons  brown miso
• 6  tablespoons dark brown sugar
• 1  tablespoon sherry wine vinegar
• 1⁄4 teaspoon garlic, crushed
• 1  teaspoon  sesame oil
• 10  drops  hot sauce (sriracha is best... avoid those with a heavy vinegar base)
• 1⁄2 teaspoon five-spice powder
• 2  teaspoons flour (for thickening... AP is fine, but rice flour can be used if you wish to be more traditional)

Directions

1. Combine ingredients in a non-reactive bowl. Let rest for 1 hour.