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