Vegan Miso Soup

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1. 1Step 1: Fill a large pot with water and add kombu, dried mushrooms, and ginger. Turn heat on to medium and let cook until just before the water begins to boil. Turn off the heat and remove the kombu, mushrooms and ginger with a slotted spoon.
2. 2Step 2: While the dashi is still hot, reserve about 1 cup and mix with the miso in a bowl until miso is smooth consistency, free of any lumps.
3. 3Step 3: In a separate pot, cook the soba noodles according to the directions on the package (about 7 minutes in boiling water).
4. 4Step 4: Continue to heat the dashi over medium heat and add the garlic, kale/bok choy, mushrooms, ginger, and tofu. Let cook until kale begins to soften but before it gets too wilted, about 5-10 minutes. Turn off heat and whisk back the reserved miso broth.
5. 5Step 5: Separate the soba noodles into bowls for serving. Pour the miso soup over the noodles. Garnish with green onion.