|Onion||1 , chopped|
|Chopped mushrooms||2 Ounce (50 Gram)|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Whole-wheat flour||3⁄4 Ounce (20 Gram)|
|Dark vegetable stock/Bean stock||1⁄2 Pint (300 Milliliter)|
|Fresh thyme sprig||1|
|Mustard powder||1⁄2 Teaspoon (2.5 Milliliter)|
|Miso||1 Teaspoon, dissolved in a little water (5 Milliliter)|
|Shoyu||1 Teaspoon (5 Milliliter)|
|Black pepper||To Taste|
1.Heat oil in a pan and stir in mushrooms and onion to it.
2.Fry the vegetables on low flame for 5 minutes.
3.Stir in flour and cook for 3 minutes.
4.Add stock and allow the mixture to boil.
5.Stir in bay leaf, thyme, mustard powder, to it and simmer for 7- 10 minutes.
6.Stir in miso, shoyu and pepper.
7.Serve with snacks or use as desired.