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Ingredients Jump to Instructions ↓

  1. 2 tb Safflower oil

  2. 8 ea Scallions, finely chopped

  3. 2 ea Garlic cloves, minced

  4. 1/4 c Yellow miso

  5. 1 c Vegetable stock, warmed

  6. 4 tb Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a medium skillet, heat oil. Add scallions and garlic and 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.

  2. ‘Vegetarian Times, April 1992 —–

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