Sauteed burdock roots, mushrooms, and seasonal vegetables with Hatcho Miso

Cut burdock roots and seasonal vegetables into your favorite size and boil them
briefly.

Get soup of Shiitake mushrooms.

(First wash Shiitake mushrooms well with water. Then soak them into cold water
for 24 hours in the refrigerator. Remove Shiitake mushrooms, put soup into the pan,
boil it, and skim the scum.)

Cut off the stem end of Shimeji mushrooms and divide them into pieces.

Cook the Shimeji mushrooms in the pan.

After the Shimeji mushrooms are cooked, add boiled burdock roots and seasonal
vegetables into the pan.

Mix Hatcho Miso with Shiitake soup and Mirin (sweet cooking rice wine) until the
Miso is dissolve in the soup.

 Mix and cook all materials in the pan.

If you like spicy, add chili pepper. Then ready to serve!