Rich, Hearty & Healthy: Tangy Miso Gravy

By Jeannette Ordas of Everybody likes Sandwiches



When I moved to Vancouver 15 years ago, I was a vegetarian and was always on the look-out for new discoveries. One thing kept popping up on my radar: the fantastic miso gravy at a restaurant called The Naam. Line ups were common, food service was slow, but the yam fries served with their tangy miso gravy was the perfect reason to cross town for. Once I dunked that yam fry, I was hooked. I've made a few different miso gravies in my past, and while delicious, nothing could compare to that zing found at the Naam.



Thankfully, the very crafty Laurel over at Thimble created a pretty delicious replica. I modified things slightly by cutting back on some of the oil and using cornstarch instead of flour, along with a few minor adjustments. The results were surprisingly Naam-like! The apple cider vinegar gives this gravy some kick and the honey or agave syrup mellows things out with a bit of sweetness. I liberally poured this over some lightly stir-fried veg and happily went back for seconds. You could use this gravy to up the ante and replicate your own version of the Naam's famous Dragon Bowl: brown rice, stir-fried tofu & steamed veggies along with some shredded raw beets, cabbage and sprouts. Yummy!

Tangy Miso Gravy
(adapted from Thimble)
4 tablespoons white miso paste (shiromiso)
2 cups vegetable broth
2 tablespoons canola oil
1 tablespoon sesame oil
2 tablespoons cider vinegar
2 tablespoons honey or agave syrup
2 teaspoons sriracha
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons cornstarch
2 tablespoons cold water

Combine everything except the cornstarch and water in a medium sized saucepan and cook over medium heat until it begins to boil, whisking occasionally. Turn the heat down to a simmer and combine the cornstarch and water in together in a small bowl. Add cornstarch mixture to the gravy and whisk to combine, stir until the gravy reaches your ideal thickness. Still not thick enough for your liking? Whip up more of the slurry - the cornstarch and water mixture until you get it right.