Miso soup with meat and vegetables

Heat sesame oil and fry meat until slightly brown. Add tofu and stir-fry for two minutes.
Add parsnip, turnip and drained mushrooms, and cook gently for five minutes.
Add water or dashi stock, bring to the boil over a medium heat and skim off foam until soup looks fairly clear.
Reduce heat, cover and simmer for 15 minutes.
Chop spring onions finely and reserve.
Put miso in a small bowl and mix with about 60 ml tepid water to make a smooth paste.
Stir a third of the miso into the soup, taste and add more miso if required.
Heat through and just before the soup comes to the boil again, add spring onions and sprinkle with sesame seeds. Do not boil.
Serve as a starter or with sushi.