MIso Gravy

Tangy Miso Gravy
(adapted from Thimble)
4 tablespoons white miso paste (shiromiso)
2 cups vegetable broth
2 tablespoons canola oil
1 tablespoon sesame oil
2 tablespoons apple cider vinegar
2 tablespoons honey or agave syrup
2 teaspoons sriracha
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons cornstarch or flour
2 tablespoons cold water

Combine everything except the cornstarch and water in a medium sized saucepan and cook over medium heat until it begins to boil, whisking occasionally. Turn the heat down to a simmer and combine the cornstarch and water in together in a small bowl. Add cornstarch mixture to the gravy and whisk to combine, stir until the gravy reaches your ideal thickness. Still not thick enough for your liking? Whip up more of the slurry - the cornstarch and water mixture until you get it right.