Miso Gravy
Miso Gravy
My favourite vegetarian restaurant in Vancouver serves an amazing miso gravy. It is so popular in fact, that they have begun to sell it commercially in local supermarkets. When my husband and I eat there, we inevitably find ourselves drenching our fries and other dishes in this rich, flavourful condiment.
Over the years I have often wondered how I could replicate Naam’s miso gravy, so I was ecstatic when I saw this recipe in Shelley Adams newest cookbook, “Whitewater Cooks with Friends”. Well, I can safely say that I have found a staple for my fridge, and it is even better than the restaurant’s! (Well, I think so!)
I am really excited to share this recipe with you! I served it recently with some oven yam fries, which were the perfect combo, but I will be sure to serve it with a long list of other dishes in the future.
Note: I didn’t have any vegetable stock, so I used chicken stock. It was extremely tasty for the non-vegetarian version of the recipe.
Perfect with yam fries.
Miso Gravy
Ingredients:
2 tablespoons olive oil
½ onion, finely diced
1 teaspoon dried or fresh sage, finely chopped
1 teaspoon dried or fresh thyme, finely chopped
½ teaspoon sea salt
1 teaspoon pepper
4 cups vegetable stock
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
½ teaspoon honey
½ cup nutritional yeast flakes
½ cup flour
2 tablespoons miso paste
½ cup parsley, finely chopped
Method:
Heat oil in a large, heavy bottomed pot over medium heat.
Add onion and sauté until translucent.
Add sage, thyme, salt and pepper, and sauté another 2 minutes.
Add 3 ½ cups stock, tamari, balsamic vinegar, lemon juice and honey.
Stir well and then gradually add nutritional yeast, whisking constantly.
In a small bowl, combine flour and miso paste with the remaining ½ cup of stock, and blend well until smooth. Add this mixture to the gravy, whisking well to avoid lumps.
Simmer until gravy thickens, about 15 minutes.
Season with additional salt and pepper.
Add chopped parsley just before serving.
This gravy will become a family favourite!
Foodie On Board 
12 Responses to “Miso Gravy”
Can’t wait to give it a try! Thanks!
The combination of flavors is superb…
I love miso based anything. This combination is awesome! Unfortunately, I’m not able to get miso from my favorite store, Trader Joe’s- they do not carry it any more. Wish I could find it somewhere again!
As Aspara said, I do love miso based anything! heard that in Vancouver you have the best asiatic restaurant of Canada… I guess it must be true!
[…] be they yam or potato. If you want to take your meal to the next level, serve your fries with the miso gravy that I posted on my last post. You will never go back to meat gravy, I assure […]
I LOVE miso gravy!! This is very cool indeed
Miso is so versatile, love to see it in a sauce that complements dishes other than Japanese.
Obsessed with miso at the moment. Cant wait to try this recipe. 🙂
PS: Is it true Miso is really good for digestion? Or is it the latest food craze?
Hope you get to try it, Anna! Yes, everything I have read lately says that miso is wonderful for our health and digestion! I don’t think it is a real food craze as the Japanese have been eating it for a really long time. I think it takes us longer to catch on, in the “west”. 🙂
This looks so delicious Julianna. I had bought miso a few months ago and not used it much but this gravy sounds perfect!
I don’t know how I missed this gravy! One of these days I will make my way across the waters and come visit just to taste your food! ha ha needless to say your gravy looks and sounds so yummy! 🙂
What other uses for this gravy are there?? I made some (delicious btw) and am struggling to figure out what to use it on… Thanks!