cut slits in the kombu and combine with the water in a medium pot. place over medium-low heat and slowly bring to a bare simmer, 20-30 minutes. do not let it boil or the kombu will become slimy and bitter. once done, remove from heat and skim out the kombu.

add the garlic and ginger to the pot and simmer for an additional 10 minutes. skim or strain out the garlic and ginger.

while the broth simmers, cook your noodles and veggies. to cook the mushrooms, place them in a bit of sesame oil and cook them until they're soft and release their liquid. then add the green to the pan and cook until just wilted. set aside.

in a bowl combine the miso with enough of the broth to just dissolve the miso. add the shoyu, sesame oil, chili paste, mirin, and ponzu. stir to combine and add to the broth. combine well. broth will be strong, feel free to thin with a little water if it's too much for you, however keep in mind that this will be the primary seasoning of your noodles, so i recommend trying it with the noodles before thinning!

divide noodles between two bowls. top with greens & mushrooms (this would be the time to add the tofu if using!) and ladle broth over it all. garnish with the scallions & shichimi as well as the egg. slurp and enjoy!