This recipe demarcated my life into before and after the miso gravy discovery!

A bit about miso: miso really hit the foodie scene in the West, during the macrobiotic and vegetarian movements in the 60’s. Miso’s origins trace to China, and It was introduced in Japan by Buddhist monks in the 7th Century. Made from fermented soy beans, miso is an amazing health elixir, full of beneficial bacteria. This any season, umami-flavoured spreadable happiness will flavourfully tie together any meal, whether hot (warmed and dolloped over a dragon bowl) or cold as a salad dressing.