8 c. water
8 tsp. brown rice miso
2 tbsp. toasted sesame oil
2 lg. carrots, cut into pieces
2 c. chopped yams (with peels)
3/4 c. sliced daikon radish
1/2 c. chopped green onion
1 c. zucchini, cut into pieces
3/4 sliced shitake mushrooms
1/2 c. snow peas
1 1/2 c. sliced Napa cabbage

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.