Great Eastern Sun Print
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Mashed Potatoes with Miso Gravy

  • Yield: 4 1x



  • 3 medium boiling potatoes
  • ½ cup milk or plant based milk
  • salt & pepper to taste
  • 1 Tbsp Emperor’s Kitchen Organic Kuzu
  • 3 tsp Miso Master Organic Brown Rice Miso
  • ½ cup filtered water
  • 1 tsp organic olive oil
  • 1 onion (chopped)
  • 1 clove garlic (minced)


  1. Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Set aside.
  2. Dissolve kuzu in water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
  3. Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
  4. Pour over mashed potatoes and serve immediately.


This soup is sure to stop any cold in its tracks, even better than Grandma’s chicken soup!

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