Heat a medium sized pot and saute the ginger, burdock, daikon and carrot for 2 minutes on medium - low heat.
Add water and mushrooms and bring to a boil, turn heat down a little and simmer for 10 minutes.
Turn off heat and add the miso and the green onions.
Cover the pot with a lid and let sit for 10 minutes.
After 10 minutes, stir the soup. If all of the miso is not yet dissolved then use a whisk and gently whisk until miso is entirely dissolved.
Never boil miso, this will kill off the beneficial bacteria that makes miso so healthy.