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Ingredients
  • 8 cups broccoli florets
  • 2 tablespoons toasted sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup unsalted vegetable broth
  • 1 tablespoon white  miso paste
  • 2 large cloves garlic, grated on a microplane
  • ½ teaspoon grated  fresh ginger
  • 1 teaspoon unseasoned  rice vinegar
  • ¾ teaspoon chili crisp
  • ¼ cup sliced scallions
  • Sesame seeds for garnish (optional)
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