To prepare the meatballs, place the vegan ground sausage, garlic, cornstarch, oyster sauce, egg replacer, and oil into a large bowl and mix thoroughly to combine. Using your hands, form the mixture into mini meatballs — I used about 1 tablespoon of the mixture for 1 meatball. You should have between 20-25 meatballs.

Heat the avocado oil in large sauté pan over medium-high heat. Once the oil is hot, add the meatballs and cook until lightly browned on all sides and heated through, tossing periodically, 5 to 7 minutes. Remove the meatballs from the pan with a slotted spoon and set aside.

To the same pot you prepared the meatballs in, add the onion, ginger, garlic, and chayote squash over medium-high heat. Season with the black pepper, red pepper flakes, and MSG (if using). Sauté, stirring often, until the onion is translucent and chayote squash is lightly browns around the edges. Starting with 6 cups, pour in the broth and bring to a simmer. Reduce the heat to low and continue to simmer until the squash is fork tender, 15 to 20 minutes.

Add the reserved meatballs and the misua noodles into the pot. Using tongs, stir the noodles into the broth gently to break them up. Add the vegan fish sauce and taste and adjust seasonings if necessary. If you prefer the soup to be a bit brothier, you can add the rest of the broth at this point.

Serve immediately with fresh green onion and chili oil and enjoy!