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.
I love making soup purely with veggies, especially when I'm not in the mood to just eat them steamed or stir-fried. You can substitute the asparagus with any other hearty veggie you like, including broccoli, cauliflower or even cabbage. I like to sautee the asparagus but you can steam them if you like.