This is one of my most favorite variations of miso soup as the kombu (kelp) and shiitake complement the tradition old miso soup so well. It's actually my mom's recipe that I stole! :)
Miso is Japanese fermented soybean paste just at dwen-jang is Korean fermented soybean paste. Japanese miso is a lot milder in taste and less potent on the nose than the Korean counterpart.
Dave, a former acupuncturist, created Dave's Gourmet Korean Food - a line of vegetarian, vegan and msg-free line of traditional Korean banchan (side dishes) that are usually eaten as part of every meal with rice and a soup or stew.
He omits the shrimp, oysters, and clams that are used in kim-chi...