Ingredients Jump to Instructions ↓

  1. 1 md Carrot, diced

  2. 1/2' piece daikon, diced

  3. 1/4 lb Fresh mushrooms, chopped

  4. 5 oz Winter melon, cubed

  5. 1 Green bell pepper, diced

  6. 6 c Weak vegetable broth

  7. 4 tb Vegetable oil

  8. 1 ts Ginger, chopped

  9. 2 tb Miso

  10. 1/2 tb Cornstarch

  11. 1/2 ts Salt

  12. 1/2 ts Pepper

  13. 1 tb Soy sauce

Instructions Jump to Ingredients ↑

  1. ——-GARNISH——-

  2. Green onion, chopped Prepare the vegetables. Put the first four vegetables in a pot with the stock and bring to a boil. Cook over medium heat for 15 minutes.

  3. Add the green pepper during the last two minutes. Drain and reserve the stock.

  4. Heat the oil in a wok over high heat. When very hot, add the ginger and miso and stir-fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock and add it to the wok with the salt, pepper, soy sauce and cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving dish and sprinkle with green onion before serving.

  5. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat and bring to a boil. Add some sliced pressed tofu (1/2 lb should do) and add salt and pepper. Sprinkle in some green onions and cilantro leaves. —–


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