2-3 strips kombu
2 cups kabocha, seeds removed, skinned, and cubed
1 medium yellow onion, thinly sliced
1 tablespoon ginger, minced
1 medium daikon radish, quartered round
1 medium carrot, quartered round
1 lotus root, quartered round
4 tablespoons white miso paste
1/3 cup wakame, roughly chopped
1 cup spinach, stems removed
1/3 cup green onions, sliced
1. In a large pot, soak kombu in 8 cups water for 1 hour. Remove kombu when done soaking. This is the dashi, or Japanese soup base.
2. Heat water to cover over medium heat. Add kabocha, onion, ginger, daikon, carrot, and lotus root. Cook until vegetables become tender, about 20-30 minutes.
3. In a small bowl, combine the miso with about 1/3 cup of the soup stock. Mix well to remove clumps. Add to the vegetable soup. Add the remaining ingredients, and cook for another 5-10 minutes.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/12/vegetable-miso-soup-with-kabocha.html