Prepare the Dried Ingredients:

Place the Eden Foods dried kombu in a large pot with 8 cups of water. Let it soak for at least 30 minutes to rehydrate.

While the kombu is soaking, separately soak the dried maitake and shiitake mushrooms in hot water for about 20-30 minutes until they become soft. Once softened, slice them into bite-sized pieces. Soak the dried tofu in water for 10–20 minutes to rehydrate then squeeze out excess water and slice into cubes.

Make the Broth:

After soaking, heat the pot with kombu and water over medium heat. Bring it to a simmer, but do not let it boil. Remove the kombu just before it starts to boil.

Dissolve the miso paste in a cup of warm water, and then whisk it into the pot. Add tamari, rice vinegar, sesame oil, and agave nectar or maple syrup to the broth. Let the broth simmer for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Add sliced ginger and minced garlic to the broth.

Cook the mung bean pasta according to the package directions.

Add the pasta, rehydrated dried tofu, sliced vegetables, and the soaked maitake and shiitake mushrooms to the broth and simmer for 5 minutes or until the vegetables are tender before serving.

Serve with garnishes like fresh cilantro, sliced green onions, sesame seeds, and a side of sriracha or chili oil for added spice.