Instructions: Put the carrot, daikon, mushrooms, and melon in a pot with the stock and bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain and reserve the stock. Heat the oil in a wok over high heat. When very hot, add the ginger, miso, and stir-fry for a couple of seconds. Dissolve the cornstarch in 1 cup 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.

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