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.
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