2 tablespoons oil
1 medium red onion, thinly sliced
2 to 3 large oyster mushrooms, cut in strips
2 cloves garlic, mashed
1 cup frozen mixed stir-fry veggies
2 cups vegan chicken broth
1" fresh ginger, diced
2 tablespoons soy sauce
2 tablespoons white vinegar
large pinch white pepper
1 tablespoon shiro miso paste, optional
1. In a soup pot, heat the oil and sauté onion, garlic and mushrooms until they collapse. Add frozen veggies and stir-fry some more.
2. Except for the miso paste, add remaining ingredients and bring to a boil.
3. At the table, place the miso in your bowl or cup. Add the soup and mix well. Eat and feel comforted and happy.
I added some yam-flour noodles to this the first time I made it and they took up a lot of the broth. If you are going to include any pasta, figure in another cup or so of broth.
Source of recipe: I wanted hot and sour soup one night, so I made this up.