I have found a gluten-free, soy-free Miso paste from Miso Master that is delicious and use it in this recipe from The First Mess. It goes great with Avocado toast!
It has the golden hue of the turmeric (anti inflammatory benefits) and feels, looks, and tastes like comfort food. If you really want to up your game add black lava salt or a spicy chilli sauce.
3 cups cooked chickpeas
1 teaspoon virgin olive oil
2 green onions, finely sliced
1 teaspoon ground turmeric
1 garlic clove, minced
1/4 cup chickpea flour
3 tablespoons vegetable stock or water
2/3 teaspoons mellow or light miso
Place the chickpeas in a bowl, and mash them with a fork until they are still chunky in texture with some pieces of chikpea still intact.
Hat the oil in a saute pan over medium heat. Add the green onions and chickpeas to the pan and stir. Add the turmeric and stir again. Once the scramble is evenly hot, add the garlic and saute until fragrant, abut 30 seconds.
Sprinkle the flour over the scramble in the pan and stir. In a small bowl, lightly whist together the stock and miso, and add this mixture to the pan and stir.
Season with salt and pepper. If the scramble appears dry, add an extra splash of water or stock.