Peel and slice fresh burdock root into thin rounds, then saute in olive oil for 5 minutes. Add sliced carrots, onion, and bok choy. Add about 1 cup of rehydrated hiziki or wakame seeweed to the vegetables, then stir in 1 1/ cups of water per serving of soup. Simmer until all vegetables are tender. Stain off 2 tablespoons of broth for each serving and combine with 1 heaping tablespoon of miso in a bowl. Remove soup from heat and stir in miso/broth mixture. Serve hot.