Shiitake Mushroom Miso Broth with Udon and Ginger Squash

Name: Shiitake Mushroom Miso Broth with Udon and Ginger Squash
Ingredients: 1/2 ounce 15 grams kombu seaweed; 1/2 ounce 15 grams dried shiitake mushrooms; 6 cups water; 1 1/2 pound kabocha squash; 1 tablespoon vegetable oil; 3 tablespoons fresh ginger root (minced (portion 1 tablespoon, 2 tablespoons)); 6 fresh shiitake mushrooms (sliced); 3 tablespoons tamari; 3 tablespoons mirin (Japanese cooking wine); 8 ounces udon noodles; 8 heads baby bok choy (sliced lengthwise); half an Asian pear (sliced); 4 scallions (sliced on the diagonal); 3 tablespoons red miso; sesame oil (for garnish)