4 ounces soba noodles
4 cups organic vegetable or chicken broth, homemade or store-bought
1/2 teaspoon toasted sesame oil or hot pepper sesame oil
1 (6-inch) strip of kombu
3 green tea bags
1 carrot, peeled and grated
1/2 cup stemmed and sliced shiitake mushrooms
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons tamari
1/4 cup white miso
2 scallions, white and green parts, sliced diagonally
1 tablespoon freshly squeezed lemon juice
1 1/2 cups loosely packed baby spinach