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In a 3- to 4-quart saucepan, bring 6 cups water and the kombu to a simmer over medium heat. Reduce the heat to low and cook for 1 minute. Discard the kombu and transfer the dashi to a large measuring cup or bowl. Dry the saucepan.
Heat the oil in the saucepan over medium heat. Add the leeks and cook, stirring, until slightly softened, about 2 minutes. Add the ginger, garlic, and pepper flakes (if using), and cook until fragrant, 1 to 2 minutes. Add the carrot and sweet potato and cook until slightly softened, 3 to 4 minutes. Add the dashi, turn the heat up to medium high, and bring to a boil. Add the kale and simmer until all of the vegetables are tender, 5 to 7 minutes.
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Transfer 1/4 cup of the dashi to a small bowl and whisk in the miso until dissolved. Add to the soup and simmer for 1 minute. Add the mirin, seasoning with more to taste, and serve.
nutrition information (per serving)-
Calories (kcal)- 130; Fat (g)- fat g 6; Fat Calories (kcal)- 50; Saturated Fat (g)- sat fat g 0.5; Protein (g)- protein g 4; Monounsaturated Fat (g)- 3.5; Carbohydrates (g)- carbs g 15; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 1050; Cholesterol (mg)- cholesterol mg 0; Fiber (g)- fiber g 3;
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