2 tablespoons vegetable oil
¾ cup chopped green onions (white and green parts)
2 tablespoons minced fresh ginger
1 cup chopped mushrooms
2 cups unsweetened soy milk or almond milk
1 cup low-sodium chicken broth
2 tablespoons miso (white, yellow, or red)
1 teaspoon soy sauce
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon xanthan gum
1 pound salmon fillet, skinned and cut into bite-size chunks
1 tablespoon rice vinegar or mirin
HEAT A LARGE saucepan over high heat; add the oil. Once the oil is hot, add ½ cup of the onions and ginger; stir. Add the mushrooms and cook the vegetables until the onions are translucent, 2 to 3 minutes.
Add the soy milk, broth, miso, soy sauce, salt, pepper, and xanthan gum and bring to a boil. Add the salmon. Turn heat to medium-low and cook until the salmon is cooked through, 2 to 3 minutes.
Remove the pan from the heat. Stir in the vinegar and the remaining ¼ cup green onions.