Add a pinch of salt to the pot, then layer everything in order. Add dashi (if using) and 100ml water. Cover and cook on medium heat.
Once the veg has softened, pour in the water. (Using hot water saves time)
When everything is cooked through, turn off the heat. Add miso and the potato starch mixed with water. Season with salt to taste.
Stir straight away until slightly thickened. Finish with a drizzle of sesame oil and spring onions.
