In a medium saucepan, combine the vegetable stock, sesame oil, vinegar, maple syrup, chili paste, crushed garlic, and turmeric.
In a separate small bowl, whisk the all-purpose flour and water together until no lumps remain, creating a smooth slurry.
Pour the flour slurry into the saucepan, whisking continuously to combine it with the stock mixture.
Bring the liquid to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 5 minutes to thicken.
Remove the saucepan from the heat.
Let it cool for a minute, then whisk in the miso paste until it is completely dissolved and the gravy is smooth.
For an extra-smooth consistency, strain the gravy through a fine-mesh sieve before serving.
Enjoy!
Straining the gravy is optional but highly recommended for a silky-smooth, professional finish, especially if your crushed garlic is chunky.
