Certain vegetables find their way into my fridge in abundant amounts. I arrive home and find three bunches of green onions waiting for the new addition to their cozy corner of the cooler. I love any excuse to make this easy condiment that works well both as a topping for grains and as a garnish for soups. It has saved numerous bunches from old age.
Use the whole green onion, from those little tiny roots to the tops of the greens. Make this gluten-free by using a gluten-free miso, like chickpea or gluten-free brown rice miso.
Miso Scallion Condiment
1-2 tsp unrefined sesame oil or avocado oil
1 bunch of green onions (or any amount you want to use), rinsed and chopped
1/2 tsp unpasteurized barley or brown rice miso
1 1/2 tsp water
1. Heat a medium size cast iron skillet on medium low heat. Add the oil and then add the green onions when the oil is hot enough they sizzle gently when added. Sauté for 5-8 minutes. Then, make a small pile of green onions in the middle of the skillet. Reduce heat to low.
2. Combine the miso and water in a small bowl. Add this mixture onto the pile of green onions. Cover and let simmer for 3 minutes. Remove cover and let simmer a little longer to evaporate any excess liquid. Remove from heat. Serve on top of grains or soup.
emmycooks
This sounds great! I make a creamy scallion sauce that’s just sautéed green onions blended with a little salt, but miso always adds such a great flavor dimension, I’ll definitely try it!
sweetveg
Blending it sounds great, too. Yum. I was never into sauces as a child, so it has taken me a little while to think that way as an adult. 🙂