Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Carrot, diced
1 1 1/2" piece daikon, diced
1/4 lb Fresh mushrooms, chopped
5 oz Winter melon, cubed
1 Green bell pepper, diced
6 c Weak vegetable broth
4 tb Vegetable oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy sauce

----------------------------------GARNISH----------------------------------
1 Green onion, chopped

Prepare the vegetables. Put the first four vegetables in a pot with
the stock bring to a boil. Cook over medium heat for 15 minutes.
Add the green pepper during the last two minutes. Drain reserve
the stock.
Heat the oil in a wok over high heat. When very hot, add the ginger
miso stir-fry for a couple of seconds. Dissolve the cornstarch in
1 c of the leftover stock add it to the wok with the salt, pepper,
soy sauce cooked vegetables. Cook, stirring constantly, for 3 to 5
minutes, or until the liquid thickens. Place in a serving dish
sprinkle with green onion before serving.
LEFT OVER STOCK: Put left over stock in a soup pot over medium heat
bring to a boil. Add some sliced pressed tofu (1/2 lb should do)
add salt pepper. Sprinkle in some green onions cilantro leaves.

Browse by categories