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Chop the kabocha squash, carrots, enoki mushrooms, and nappa cabbage, keeping the skin on the kabocha.
Place all the vegetables into a pot and add enough water to cover them.
Add a few dashi packs to enhance the flavor.
Bring the mixture to a simmer and cook for about 15-20 minutes, or until the kabocha is tender enough to be pierced with a fork.
Once cooked, turn off the heat and stir in mirin soy sauce to taste.
Mix in approximately 3 tablespoons of miso until well combined.