In a large pot, heat sesame oil over medium heat. Add minced garlic, ginger, and sliced onions. Sauté for 2-3 minutes until onions are translucent and fragrant.

Pour vegetable broth into the pot and bring to a simmer.

Add carrots, red bell pepper, and cubed tofu to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender but still crisp and tofu is heated through.

Meanwhile, cook the Eden Foods Buckwheat Soba Noodles according to the package instructions. Once cooked, drain and set aside.

Add spinach leaves and sliced green onions to the soup pot. Stir and let the spinach wilt for about 1-2 minutes.

In a small bowl, mix together tamari (or soy sauce), rice vinegar, and maple syrup. Pour this mixture into the soup and stir well. Season with salt and pepper to taste.

To serve, divide the cooked soba noodles into bowls. Ladle the hot soup over the noodles.

Garnish with sliced green onions, sesame seeds, chili flakes, and cilantro if desired.