Sauté the carrots in a frying pan with oil over low heat.
Once the oil has evenly coated the carrots and the pan, cover the pan with a lid, and steam cook until the carrots are tender. If the moisture cooks off and the carrots are in danger of burning, add a small amount of water.
Add the shiitake and Japanese leek, and steam cook until tender.
Mix in the seasonings, cover with the lid to steam, then it's done when flavors are well absorbed.
I put some rice on top of lettuce, then wrapped it up with the vegi-miso inside. See Recipe ID: 1622586 for how to make tofu miso sauce.
It's also tasty with other veggies, such as burdock root, onion, or green peppers. Sauté the vegetables, starting with the ones that take the longest to cook.
Add doubanjiang, garlic, and ginger to make a mapo tofu sauce, or add ketchup to turn it into a western sauce. either way, with miso, it has a nice and mild flavor.
Use whatever miso you have on hand. Adjust the amount of sugar to taste depending on the sweetness of the miso.
Story Behind this Recipe
I made this using Marusanai brand miso that I received as a gift.