Slice onion into ultra thin rings. Place in a small saucepan with mushrooms, green beans, and water. Cook for 20 minutes over medium heat, or until green beans are soft, drain.
Using a potato peeler, shave a few peelings from the carrot - about 2 tablespoons just for color. Add red pepper, soy sauce, pepper, and soup powder. Cook for another 5 minutes so that flavors blend and peppers soften.