Instructions: In a measuring cup or small bowl, cream the miso with 1/4 cup of the broth.

Add the remaining broth, the soymilk, and the thyme. Set aside.

In a small saucepan, heat the oil over medium high heat. Saute the garlic and onion until the onion is translucent, 2 to 3 minutes, stirring constantly. Stir in the flour. Cook, stirring constantly, until the mixture loses its grainy texture, has the consistency of creamy peanut butter, and looks light beige. Reduce the heat if necessary, so the mixture does not brown.

Whisk in the miso-soymilk mixture all at once. Cook the gravy, stirring constantly, until it thickens, 2 to 3 minutes, taking care not to let it boil. Continue to cook while stirring for 3 minutes longer to help the flavors blend. Season with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

Yield: 1 1/4 cups

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