2 tb Safflower oil

8 ea Scallions, finely chopped

2 ea Garlic cloves, minced

1/4 c Yellow miso

1 c Vegetable stock, warmed

4 tb Chopped fresh parsley

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