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Dissolve the bullion paste in ½ cup of hot water and mix it with the soy sauce and liquid aminos.
Add 2-3 cups of warm water to hydrate the soya. Set aside for 10-15 minutes.
Peel the tomatillos, dice the onion into quarters, remove the stems from the peppers.
To a blender, add tomatillos, ¼ of the onion, Serrano peppers, cilantro, garlic, salt, and pepper. Blend until extra smooth.
Once the soya is done rehydrating, drain it and squeeze excess water out.
Dice oyster mushrooms into ½ inch pieces.
Turn a medium pot on medium heat and add 1 tbsp oil. Add the other quarter of the onion and fry for 3 minutes.
Next, add the diced mushrooms and fry for about ~7 minutes or until golden brown. Add a drizzle of liquid aminos to brown the mushrooms once they are almost done cooking.
Remove mushrooms from pan and set them aside in a bowl.
Add 3 tbsp of oil to the same pot and add the rehydrated soya.
Fry the soya until it starts browning, add extra oil if needed.
Pour the bouillon/soy sauce mix into the pot and mix in with the soya.
Pour the salsa verde into the pot over the soya. Add a bit of water to the blender to get any extra salsa out.
Add 6 cups of water to the pot and simmer for 10 minutes.
Add cooked beans and simmer for another 2 minutes.
Serve in a bowl and top off with the fried mushrooms, cilantro, onion, and lime juice!