If you live in Vancouver hopefully you have eaten at The Naam. Personally I have eaten there many times but think I’ve only eaten two things on the menu. The first thing has faded in distant memory because the second thing was the Gold Dragon Bowl.
The magic of the Gold Dragon Bowl is, without question, the miso gravy. You can buy miso gravy in a bottle in the store for about $6 a bottle and it will be gone in two meals. I started making my own a few months ago and I won’t go back to buying. Rarely do I go through the process of making the full Gold Dragon Bowl but miso gravy goes on everything. Typical dinner is a starch (rice, quinoa or roasted taters), steamed or roasted veggies (broccoli, beets, carrots), grated cheese, tofu (fried or plain) and a topping of fresh sprouts (bean or alfalfa). Oh yah and a metric crap-ton of miso gravy.
- 4 tbsp miso paste
- 2 c veggie stock
- 1/4 c veggie oil
- 2 tbsp sesame oil
- 1/8 c apple cider vinegar
- 2 tbsp soy sauce (optional substitute tamari)
- 1/8 c honey or maple syrup
- 2 tsp sambal olek (chili paste, i use sweet chili sauce)
- 2 cloves garlic, crushed
- 1 tbsp grated ginger
- optional 2 tbsp red star nutritional yeast
- flour or corn starch & water for thickening
Mix all ingredients except flour in a small saucepan. Heat on medium until just before boiling. Turn the heat down, mix the flour (or corn starch) and water and add to the gravy until desired consistency is reached, whisking continuously. Cover bowl of yummy stuff with gravy and be happy.
I think leftovers could be stored in the freezer but I haven’t had any leftovers yet so I’m not too sure about that.
Filed under: Recipes Tagged: | gravy, miso, naam, Recipes, Vancouver
I made this for dinner and it was completely delicious, healthy, and popular with the husband. We have leftover gravy so I’ll try freezing it, and let you know if anything awful happens when it’s thawed out.