Quick Miso Gravy

Ingredients

• 3 cloves garlic (minced)
• 1/2 medium onion (finely diced)
• 4 oz mushroom (cremini or shiitake, thinly sliced)
• 1 tbsp olive oil
• 1.5 cup vegetable stock
• 2 tbsp white miso
• 1.5 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.

   4 min
2. 2

   Add the minced garlic and sliced mushrooms. Sauté for 2–3 minutes, stirring often, until the mushrooms release their moisture and begin to brown slightly. You should smell the garlic and mushroom funk—this is your umami foundation.

   3 min
3. 3

   Pour in the vegetable stock and bring to a gentle simmer. Scrape any browned bits from the pan bottom with a wooden spoon.

   2 min
4. 4

   In a small bowl, whisk together the white miso, mirin, and soy sauce until the miso dissolves into a smooth paste. Slowly pour this mixture into the simmering stock while whisking constantly to prevent lumps. Simmer for 2 minutes to marry the flavors.

   2 min
5. 5

   In a small cup, whisk the cornstarch with 2 tbsp cold water to make a slurry. Pour the slurry into the simmering gravy while whisking steadily. Continue simmering for 1–2 minutes, stirring often, until the gravy thickens to a glossy, coat-the-back-of-a-spoon consistency.

   2 min
6. 6

   Taste and adjust: add a pinch more soy sauce for saltiness, a teaspoon of mirin for sweetness, or a splash of stock if it's too thick. The gravy should be silky, glossy, and deeply savory with a subtle sweetness underneath.

   1 min

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