Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Carrot, diced
1 ea 1 1/2" piece daikon, diced
1/4 lb Fresh mushrooms, chopped
5 oz Winter melon, cubed
1 ea 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 ea 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.

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