PREPARATION: 5 MIN   |   COOKING: 15 MIN   |   READY IN: 20 MIN 

Ingredients (serves 4)

• 1/8 Japanese pumpkin, diced
• I carrot, diced
• 1 sweet potato, medium sized, diced
• 8 dried shiitake mushroom
• 1/2 C home grown chickpea
• 1/2 C home grown mungbean
• 1/2 C buckwheat
• 2 cm fresh ginger, finely chopped
• handful of spring onion, finely chopped
• 700 ml water
• 3-4 tbsp miso )we used brown rice miso from Enokido
• 1 tsp dashi powder (optional)

 Method 

1. Pour water into saucepan and bring to a low simmer with dried shiitake mushrooms. Once soft, remove mushrooms, slice them and set aside.
2. Add dashi to the mushroom infused water.
3. Add carrot, buckwheat, ginger, chickpeas and mungbean and cook for 5 mins.
4. Add the rest of the vegies and cook for another 15mins or until all is cooked.
5. Remove from heat and add miso. Stir to combine.
6. Serve in a bowl and sprinkle fresh spring onion as garnish.