Mushroom and Miso Gravy

Ingredients
1 cup vegetable broth (or 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon (dark) sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
pinch of garlic powder and dried parsley
a few drops of soy sauce to taste

Directions
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.