- 4 tsp brown miso paste
- 2 tsp cornflour
- 1 tsp cashew butter, or another nut butter (optional)
Heat the miso paste in a saucepan with 800ml water. Whisk to dissolve, then bring to a simmer. Add a little more water if needed.
Mix the cornflour with 2 tsp water until smooth, then stir a little of the mixture into the miso. Let it bubble and thicken, stirring occasionally. If the gravy isn't thick enough, add an extra splash of the cornflour mixture.
For extra richness, add the nut butter (if using) to the mixture and stir well. Season to taste, then serve.
Making a small amount?We’ve used brown miso paste, but if making you're making just enough for one or two people, instant miso soup sachets do a decent job as well – just thicken with cornflour mixture a splash at a time until it’s the consistency you want.