Miso Gravy

This recipe is a riff on recipes I found floating around on the internet that are trying to copy a Miso Gravy from The Naam, one of Vancouver’s iconic vegetarian restaurants. This is the most requested recipe from my clients so here it is!


2 c. Vegetable Stock (homemade or ½ a vegetable bouillon cube)

2 TBS Sesame Oil 

2 TBS Tamari

3 TBS Apple Cider Vinegar

3 TBS Agave Syrup 

3 TBS Brewers Yeast

1 TSP Cayenne

2 Cloves Garlic, Crushed or Grated

¼ c. Rice Flour

8 TBS Shiro, or White Miso


Add the first 8 ingredients together in a small pot and bring to a boil. Then, turn the heat down to low. Put the rice flour in a bowl. Slowly, add a small ladle full or so of the hot liquid to the bowl. Stir the rice flour and liquid till it is a smooth slurry. Add this slurry slowly to the gravy stirring to avoid lumps. Cook for 15-25 minutes, whisking or stirring occasionally, till the gravy thickens. Put the miso in a bowl or Suribachi. Add a ladle full of hot gravy into the bowl. Blend into a smooth slurry. Add miso paste to the gravy and cook for 4 more minutes. Taste, and adjust any seasonings you like.

Depending upon my tastebuds I sometimes find myself adding more vinegar and sweetener. Or more tamari and yeast.

Bon Appetit xo 


VARIATIONS: I sometimes use toasted sesame oil instead of plain.

Maple syrup instead of agave syrup.

Add some sliced shiitake mushrooms in the beginning and some sesame seeds.

Substitute olive oil for sesame and add some rosemary.