Yields about 1½ cups
2 teaspoons white miso
¾ cup vegetable broth
2 tablespoons minced Vidalia or other onion
1 clove garlic, minced
2½ tablespoons flour
½ cup non-dairy milk or creamer, unflavored
1 teaspoon dried thyme
2 tablespoons olive oil
½ teaspoon tamari
Place the miso and half-cup of vegetable broth in a small bowl and whisk until blended. Set aside.
Over medium heat, sauté minced onion and garlic in olive oil for four or more minutes, until onion is slightly browned. Add flour and stir. Then add the remaining ¼ cup vegetable broth and milk or creamer; whisk into pot, stirring as mixture thickens. Bring to a boil. Add thyme, tamari, and miso mixture, cooking for an additional four minutes. Add salt and pepper to taste.