Bring 2 1/4 cups (562ml) water to boil on medium high heat.
Add in your bouillon cubes and let cook until dissolved.
Add in all your seasonings, soy sauce and Worcestershire sauce (if using). Mix to combine.
Mix 4 tbsp (60 ml) of cold water with 3 tbsp (45g) cornstarch to form a slurry.
Add the slurry to the pot, briskly whisk it in. Reduce heat to medium low and cook for a few minutes until it thickens.
Remove from heat and stir in your butter.