1 teaspoon soybean oil
2 cloves garlic, mashed
1/2 cup onions, sliced lengthwise
1 teaspoon fresh ginger root, grated
1/2 cup carrots, thinly sliced
1 cup mushroom, thinly sliced
2 tablespoons miso
1 tablespoon dry sherry, to taste
4 cups water
Heat oil in medium saucepan over medium heat. Add garlic and onions,
saute until soft. Add fresh ginger root, carrots and mushrooms.
Cook an additional 5-10 minutes, or until vegetables are crisp
Dissolve miso in 1/4 cup of the water and add it to the vegetables
in the saucepan along with the remaining water and dry sherry.
Reheat and serve. Serves 6