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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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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. (per 1/4 cup) Calories: 29 Total Fat: 1g Protein: 1g Carbohydrates: 3g Fiber: 0g Sodium: 280mg