For the Miso broth:
2 inches fresh ginger root, sliced very thin,
2 tbsp coconut aminos ( or soy sauce),
1 teaspoon kombu powder,
6-7 cups water,
1.5 tbsp miso paste,
5 tbsp lemon juice
For the Noodle :
2 tbsp chopped onion chives,
200 gr. udon noodle,
200 gr. shiitake mushroom,
A handful of snow peas,
150 gr. firmed tofu,
3 tbsp coconut aminos or soy sauce,
3 tbsp olive oil,
1 teaspoon sriracha,
1/2 bunch kale, stemmed and slivered,
Black sesame to sprinkle
For the Miso Broth:
In a large pot, combine the ginger, kombu powder and 6 cups boiling water. Let soak while you prepare the rest of the ingredients about 20 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan. Add half a cup of stock to the miso paste and mix in a high-speed blender until dissolved and smooth. Add the miso to the stock, and taste for salt, adding tamari and lime juice until you like the flavor.
For the Noodle:
Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender. Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 4 large bowls and keep warm.
Heat a pan, add the tofu and drizzle with 1 tablespoon each of the olive and soy sauce. Add the Sriracha and toss to coat. Fry until crispy. Set aside.
Meanwhile, place the shiitakes and snow peas in a pan, toss with the remaining 2 tablespoons each olive oil and soy sauce. Fry until tender, tossing once or twice, about 10 minutes.
Heat the miso broth until steamy-hot but not simmering. Add the kale and cook just below a simmer until wilted and bright green.
Divide the noodles among 3 large bowls. Add the shiitakes, tofu, peas and onion chives. Pour the miso broth and kale over the bowls. Top with sesame seeds and serve!