Ingredients
- 5 winter melon
- 2 miso
- 1 1/2 daikon
- 1 carrot
- 1 green bell pepper
- 1 green onion
- 1 leftover stock
- 6 c weak vegetable broth
- 4 tb vegetable oil
- 1/4 lb mushrooms (fresh)
- 1 tb soy sauce
- 1 1/2 tb cornstarch
- 1 ts ginger
- 1/2 ts salt
- 1/2 ts 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.
