To make the vegan dashi put the take the kombu and mushrooms and wipe them very gently removing excess grit. Now add the kombu and mushrooms to a jar or bowl and submerge them under water and let them soak in the fridge for 6 hours to overnight.

You can skip the first part all together for a faster broth, but a longer soak will give a more complex flavours. Now add the dashi to a pot and add 3 more cups of water. Turn on the heat to medium and before the water reached a boiling point remove the kombu (you really cant let it reach a boiling point cause if it does you'll get a slimy and smelly broth). Once you've removed the kombu you can let it boil and once boiling you can remove the mushrooms. You can keep the broth in the fridge for later use or freeze it into cubes. If you're making the broth for later use then u don't need to add the 3 extra cups of water to make a more concentrated broth.

If you didn't make the dashi you can make a simple broth by adding some vegetable stock and some vegetables to 6 cups of water, otherwise just use the broth we just made. To the broth add the carrots, mushrooms, tofu, bok choy and turn on the heat to medium. Of course feel free to add other vegetables like onions, spinach, daikon, ginger etc. While making the broth you can also make some noodles if you'd like.

We don't want to boil the miso, since this will kill most of the probiotics that our bodies love, so put the miso paste in a seperate bowl and add enough of the hot broth to dissolve the paste.

Once your broth is done cooking turn the heat to low and add the miso. add your soup to a bowl add the spring onion and noodles and you're ready to eat. You can also top your soup with roasted seaweed, sriracha or other toppings you'd like.