Japanese Vegetable Stew

Photo: flickr user FotoosVanRobin

Ingredients

8 cups water

8 teaspoons brown rice miso

2 tablespoons toasted sesame oil

2 lg. carrots, cut into pieces

2 cups chopped yams (with peels)

3/4 cup sliced daikon radish

1/2 cup chopped green onion

1 cup zucchini, cut into pieces

3/4 sliced shitake mushrooms

1/2 cup snow peas

1 1/2 cups sliced Napa cabbage

Preparation

In a large pot, bring water to a boil. Add miso and oil. Stir until miso is totally dissolved. Add carrots, yams, daikon, green onions and shitake mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining vegetables and simmer for another 7-10 minutes. Serve with lemon, if desired.