Prepare mushroom dashi. Reserve 2 mushrooms and cut into quarters. Set aside.
Peel carrot, daikon and lotus root. Cut each root vegetable into bite-sized pieces. Cut the eggplant into 1-cm thick slices.
Slice chilli lengthwise into half and remove the seeds. Heat sesame oil in a pot. Add chilli and stir fry for 30 seconds. Remove chilli and then add the rest of the vegetables (carrot, daikon, lotus root and eggplant). Cook for another 2–3 minutes.
Add mushroom dashi and bring to a boil. Lower heat and simmer for 15–20 minutes, skimming off and discarding any foam that surfaces from time to time.
Press white miso through a fine sieve into the stock and stir until dissolved.
Spoon soup and vegetables into 4 serving bowls and serve.
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