30 ml safflower oil 8 scallions 2 garlic 1/4 miso 240 ml vegetable stock 7 gr parsley
Instructions
In a medium skillet, heat oil. Add scallions & garlic & saute for 3 minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock stirring well all the time. Add more liquid if you want a thinner sauce. "Vegetarian Times, April 1992