Prep all of your ingredients. The goal is to cut all of your ingredients into uniform and similar sizes.
Make your dashi and set aside.
In a deep pot, saute the ginger and bacon (if using) in sesame oil until slightly browned. Remove the bacon from pot, leaving the ginger, and add in oil. Cook onion and other ingredients such as gobo, kabocha, daikon, taro, and carrot until slightly softened. Add in konnyaku, and mushrooms (if using).
Pour in hot dashi stock. Add in salmon and bacon, if using. Bring to a high simmer. If needed, skim off any scum from top of the soup. Cook until all the vegetables are tender.
Turn off heat and add in miso using a strainer. Taste. You may want to add in more miso at this point. Add in tofu and gently stir to heat up thoroughly. If you need to reheat do so gently but never boil as you will lessen the flavor of the miso.
To serve, ladle into deep soup bowls and top with green onions. Pass shichimitogarashi separately. Eat immediately.