Serve this versatile sauce to dress up sautéed tofu, tempeh, or mashed potatoes. See suggestions for its use in Smashed Yukon Gold Potatoes with Shiitake-Miso Gravy (page 208) and Tempeh and Green Beans with Shiitake-Miso Gravy (page 76).
You can use your favorite variety of miso (including dark, pungent barley or hatcho); my personal preference here is for mellow white miso.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Combine the broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 5 to 7 minutes.
Step 2
In a small container, combine the cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from the heat.
Step 3
Combine the miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy. Season with pepper to taste and serve at once, or cover and heat through just before serving.
nutrition information
Step 4
(per 1/4 cup)
Step 5
Calories: 29
Step 6
Total Fat: 1g
Step 7
Protein: 1g
Step 8
Carbohydrates: 3g
Step 9
Fiber: 0g
Step 10
Sodium: 280mg
