Miso Gravy

MISO GRAVY
Based off of various recipes aiming for Naam-like flavour

4 Tbsp Miso paste
2.5 cups water (or vegetable broth)
3 Tbsp oil (I use olive oil - other oils would work too. Sesame oil would be delicious)
2 Tbsp apple cider vinegar
1 Tbsp honey
3 tsp hot sauce (sriracha was recommended by various recipes, but I use Frank's hot sauce)
4 cloves of garlic, minced

2 Tbsp cornstarch (dissolved in cold water)

Combine all ingredients except the cornstarch+water mix. Whisk on medium heat until combined/smooth (smooth except for the garlic, of course). Then whisk in the cornstarch+water mix, ideally before the gravy gets hot.

Whisk occasionally until the gravy is bubbling and thickened.
Remove from heat and enjoy! Wonderful on dragon bowls (potatoes, steamed vegetables, cheese and gravy).

If you want thicker gravy, use less water or add more cornstarch.