- 1 teaspoon white miso
- 1/ 4 cup warm water
- 1/ 2 small onion, diced
- 1/ 2 cup mushrooms, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce
- 1/ 2 cup vegetable broth or water
In a small bowl, add warm water and miso paste. Mix together with a fork to make sure miso is fully dissolved.
Heat a medium pan on medium heat. Once the pan comes to temperature, add in onion and mushrooms. Allow to sit without moving for 1 minute and then move around for about 1-2 minutes, until onions are translucent.
Add in broccoli florets, and move around in the pan with a small splash of water for about 1-2 minutes. Follow this by adding in garlic and ginger and continuously saute this mixture until garlic and ginger are fragrant, about 1 minute.
Add chickpeas, soy sauce, garlic chili sauce, peanut butter and vegetable broth and stir to combine.
Allow mixture to come to a simmer and cook for 3 minutes. Add in miso mixture, stir well and allow to cook until broth thickens as desired, about 2 minutes. Remove from heat and serve with rice.