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In a measuring cup, stir together the juice, cassava syrup, soy sauce, salt, and MSG. Let sit for about 10 minutes to meld flavors. Then taste and adjust things to arrive at a savory-salty-very-lightly sweet finish. You want to make the condiment a little uncomfortably too salty because when you use it, you'll likely be diluting it with water, lime juice, etc. Push it a bit, then jot down your proportions for the future. Or, hedge by keeping the vegetarian fish sauce moderately salty and remember to add salt when you use the condiment in dishes.
If you want a clear liquid, let the condiment sit for a few hours then decant to a jar or bottle. Use a coffee filter for super clear results. Store in the fridge and bring to room temperature before using.