Prepare the vegetables.
Put the first four vegetables 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 and miso and stir-fry for a couple of seconds.
Dissolve the cornstarch in 1 c 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.
LEFT OVER stock: Put left over stock in a soup pot over medium heat and bring to a boil.
Add some sliced pressed tofu (1/2 lb should do) and add salt and pepper.
Sprinkle in some green onions and cilantro leaves.
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