Add all ingredients except water to a bowl or jar and mix well to combine.
Add water to thin to desired consistency.
Store in an airtight container in the fridge for up to a week.
Notes
Miso: I prefer red or awase miso as these are more salty/savory, whereas white miso is sweeter. But feel free to use whatever miso you like. Just be sure to use plain miso and not one with dashi added. Gochujang: Some gochujang contain wheat, so be sure to use a certified gluten-free brand if gluten is an issue for you.