Kabocha Squash and Kimchi Jigae Stew w Korean Rice Cakes

In a large pot, add 6 cups of water. Add onion, garlic, ginger, scallion, and miso paste. Add kombu or wakame. Season with sea salt and bring to a boil. Let simmer for 15-20 minutes. Let cool and strain out veggies. Put broth back into stock pot for soup (if you are only preparing soup for one or two you can save the broth and freeze for later), add chopped veggies, kimchi and rice cakes and bring to a boil. Lower to a simmer, and season with tamari and sesame oil. Add back wakame seaweed and snip with scissors into bite sized pieces. Let simmer for another 10-15 minutes until rice cakes are tender. Ladle soup with noodles, rice cakes and veggies into bowls. Garnish the bowl with toasted nori and scallions. Serve hot!