Miso Soup with Home Grown Sprouts – Sydney Sprouts

Ingredients

• 1/8 Japanese pumpkin, diced
• 1 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)