Miso-flavored Vegan Vegetable Soup

Preparation: Cut kabocha, sweet potato, carrot, onion, and napa cabbage into bite-size pieces.
Cook Vegetables: Cook Vegetables: Heat oil in a pan over medium heat and sauté the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly. Then, add the napa cabbage, green peas, salt, and ¼ cup of water. Cover with a lid.
Simmer: Once steam starts to rise, reduce the heat to low and simmer for 7 minutes, or until the vegetables are tender.
Add Soy Milk: Remove the lid, then add the remaining water and soy milk. Warm the mixture over medium heat until just before it begins to boil.
Add Miso Paste: Turn off the heat, add the miso paste, and stir gently until it is fully dissolved.