Vegetable Miso Soup (with Kabocha)

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