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.