Made entirely from plants, with flavor that goes further.Rich, savory, and gently sweet, this completely plant-based gravy-style sauce is built on a base of miso and onions.The depth of aged miso brings layered richness and umami, giving the sauce a well-rounded flavor and the deep, appetizing color of a classic gravy.Serve it over mashed potatoes or alongside roasted vegetables for a comforting, satisfying finish.
Finely process the onions in a blender or food processor so they cook down evenly.
Heat olive oil in a pot over medium heat. Add the onions and grated garlic, and cook until the onions soften, turn translucent, and release their moisture.
Reduce to low heat and cook slowly for at least 15 minutes, until the onions become deeply caramelized.
Sprinkle in the all-purpose flour and stir well to incorporate.
Add the chopped thyme, Dijon mustard, miso, and vegetable stock. Simmer gently to combine.
Cook over medium heat for about 10 minutes, until the sauce thickens. Season with salt and pepper to taste.
Product used in this recipe
Organic Miso White Miso (For Europe) 500 g
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji (malt) produces its mild taste and smooth texture.
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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