Reviewed: Nov. 25, 2011

I didn't have miso, so I added about 1/2 - 1 t. of corn starch. I had to do this 2 times: it's very important to SLOWLY add the broth and stir constantly so as to maintain thickness. Up to this point, it was a 3 for me because I found it a little bland or lacking depth, so at the end, I added about 1/2t. poultry seasoning and it was a 5-star! Everyone loved it, and it will be my gravy standard from now on!

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Reviewer:

karadegi

Reviewed: Oct. 25, 2011

I had to make modifications to this recipe as I wanted to use it on biscuits. I used 1/3 cup of organic vanilla soy milk, and only 1 2/3 cup of the vegetable broth. I also used 1T organic red miso and 1T organic yellow miso, with Organic Tamari soy sauce. I also used malt flour instead of all- purpose and ended up having to add 2T corn starch to thicken it up enough to pour over biscuits. It was very tasty and not salty to me at all. But I do believe the organic ingredients that I used contain less salt than the regular brands.

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Reviewer:

Jennifer Price

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

Reviewed: Oct. 23, 2011

This turned out to be easy as promised and pretty tasty. I had to adapt this recipe since I don't have miso paste and I am not sure what that is. I added some corn starch in it's place to ensure the gravy woulf thicken. I added some garlic and onion spices to give it great flavor.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Dec. 3, 2010

Oh my god, this was sooo easy to make and it is surprisingly really really good! I took the precaution of one reviewer saying it was too salty and only added one tablespoon of soy sauce and it came out perfect. I also didn't have miso paste so just used the flour, broth, soy sauce and onion powder and it was just fine!

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Reviewer:

KatherineK

Reviewed: Mar. 23, 2010

Too salty.

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Reviewer:

VIVNIDHI

Reviewed: Jan. 13, 2009

I liked it! It's a good way to use up the last of the miso. I didn't have onion powder, but I sauteed some spring onions before adding the flour. I used 1 beef bouillon and 2 sodium-free vegetable bouillon cubes for the broth, and found it to be salty enough.

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Reviewer:

cookychef

Reviewed: May 18, 2008

Worked the first time, and tasted great. I substituted the miso paste for vegemite (being Australian, and not having any miso paste handy) and it worked perfectly. Somehow it even managed to take on a mushroom aroma, loved it!

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Reviewer:

pennylane

Reviewed: Mar. 8, 2008

This was excellent. Instead of adding the flour as directed I put the required amount plus extra and shook it in a jar with cold water, really well. Then slowly added the flour mixture to the hot gravy, stirring slowly. It thickened up nicely. Also your not supposed to boil miso so I added after it had boiled. I added kelp as well because miso and kelp combined remove radiation out of the body. Enjoy.

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