Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Carrot, diced |
| 1 each | 1 1/2\" piece daikon, diced |
| ¼ pounds | Fresh mushrooms, chopped |
| 5 ounces | Winter melon, cubed |
| 1 each | Green bell pepper, diced |
| 6 cups | Weak vegetable broth |
| 4 tablespoons | Vegetable oil |
| 1 each | Green onion, chopped |
| 1 teaspoon | Ginger, chopped |
| 2 tablespoons | Miso |
| 1½ tablespoon | Cornstarch |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 tablespoon | Soy sauce |
GARNISH
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 (½ lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Submitted By MARK SATTERLY On 09-26-94