Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup. Cut into thin wedges, and heat in the microwave.
Peel the shallots. Remove the strings from the celery stem and cut to 4 to 5 cm length pieces. Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.
This is still a hot pot meal. If possible, make it in an earthenware pot. The warm veggies will taste even better when garnished with grainy mustard and/or coarsely ground black pepper. Using consommé soup stock instead of chicken soup stock should work too.