Begin by thoroughly cleaning and slicing your shiitake mushrooms and chopping the scallions. Mince about a teaspoon of fresh ginger.

Rinse the baby bok choy under cold water to remove any dirt or grit. Slice them in half or quarters.

In a large pot, heat a tablespoon of neutral oil over medium heat. Add the sliced shiitake mushrooms and sauté for 5-7 minutes until browned.

Lower the heat and add the minced ginger to the pot with the mushrooms. Stir in miso paste, adding a splash of vegetable broth to help it dissolve.

Stir in the remaining vegetable broth and bring to a gentle simmer over medium heat for about 5 minutes.

Boil a pot of water and cook the soba noodles according to package instructions, 5-7 minutes. Drain and rinse under lukewarm water.

Add the sliced tofu and chopped bok choy to the pot. Cook together for 3-5 minutes until the bok choy wilts.

Stir in soy sauce and a drizzle of sesame oil, cooking for 1-2 minutes more. Adjust seasonings to your liking.

Add the cooked soba noodles to the soup right before serving. Garnish with fresh scallions.