Steps:
- Combine the broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 5 to 7 minutes.
- In a small container, combine the cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from the heat.
- Combine the miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy. Season with pepper to taste and serve at once, or cover and heat through just before serving.
- nutrition information
- (per 1/4 cup)
- Calories: 29
- Total Fat: 1g
- Protein: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Sodium: 280mg
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