Thinly slice the onions and shiitake mushrooms. Slice the onion whole, so that you end up with rings.
Heat the olive oil and fry the onions well on a low heat until they become soft. Add the shiitake mushrooms and quickly fry. Add the water and steam with the lid on.
Add the soy milk, and then the miso, and mix slowly. Turn off the heat before it starts to boil. Season with salt and pepper and it's done!
Serve with al dente multi-grain or brown rice.
Story Behind this Recipe
I modified a white sauce stroganoff to make it macrobiotic with tasty vegetables.
My tip is to fry the onions really well so that they release their sweetness. As this is a creamy roux, I suggest serving it with some multi-grain or brown rice that has good texture and great fragrance. I also recommend adding burdock root.