Ingredients

2 Tbsp. safflower oil
2 garlic cloves; minced
1/4 C.(s) sliced shittake mushrooms
1/2 C.(s) zucchini, sliced
1/2 C.(s) eggplant, sliced
1/2 C.(s) yellow pepper, sliced
8 scallions; finely chopped
1/4 C.(s) miso
1 C.(s) vegetable stock
4 Tbsp. fresh chopped parsley
1 pound cooked linguine

Cooking Instructions

In a large saucepan, heat oil over medium heat. Add veggies and garlic and sauté for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)