Ingredients
- 8 scallions
- 2 garlic (cloves)
- 1/4 miso (yellow)
- 240 ml vegetable stock
- 30 ml safflower oil
- 7 gr parsley (chopped fresh)
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
