Vegan Miso Soup with Noodles and Tofu

Ingredients (for 6 servings)

• 4 cup — wild mushrooms
• 4 whole — scallions
• 2 tbsp — brown rice vinegar
• 1.5 tsp — ginger
• 2 clove — garlic
• 2 tsp — kelp granules
• 2 pinch — Japanese togarashi spice blend
• 5 oz — dry soba or udon noodles
• 1 whole — carrot
• 1 whole — bell pepper
• 1 cup — snow peas
• 7 oz — firm tofu
• 1 tbsp — miso paste
• 0.25 cup — cilantro leaves
• 0.5 whole — a toasted nori sheet