1. Saute the scallion and roots in dark sesame oil for 2 to 3 minutes.

2. Puree the miso in a suribachi with a small amount of water. Add miso to scallions and gently mix. Place on a low flame, cover and cook for 3 minutes. Serve with grain, noodle, or vegetable dishes.

Variation:

• Instead of scallions, try chives, carrot tops, onion or parsley.