by Bill Jones
Published by Douglas and McIntyre
164 pages, 1999
Buy it online
Miso-Garlic Broth and Gravy
from Sublime Vegetarian by Bill Jones
1 Tb/15 mL vegetable oil
1. In a saucepan, heat oil. Add onions, garlic and ginger. Sauté over medium-high heat for 3 to 4 minutes, or until onions start to brown. Add miso and stir well until a smooth paste is formed. Add stock and sweet soy sauce and bring the mixture to a boil. Reduce the heat and simmer uncovered for 10 minutes.
2. Pour the broth into a clean pot and place on a wire rack. Cool to room temperature, then refrigerate overnight. Will keep refrigerated for 2 to 3 days and frozen for 1 month.
In a saucepan over medium heart, bring 2 cups (500mL) of miso-garlic broth to a boil. In a cup, mix together 2 Tb (30 mL) of cornstarch and an equal amount of water. Add the cornstarch mixture to the broth, stirring until the broth thickens. Serve the gravy at once over steamed rice or vegetables.