Wash the kombu and wakame and place them in a pot with the water.
Peel and grate the ginger. Add the ginger to the pot. Bring to a boil and boil gently for 10 – 20 minutes. Strain, saving Kombu and Wakame.
Rinse off the seaweed and chop it into 1 inch cubes and return to the pot of water.
Chop the onion and slice the carrot. Sauté the onion till transparent. Add onion to the stock along with the carrot. Lightly boil for 5 minutes
Add the soba noodles to the pot. Bring everything to a boil and add 1 cup of cold water.
Repeat this process 3 times –adding a total of 3 cups of water.
Boil lightly for 5 more minutes, Remove from heat.
Add the mugi miso to taste (do not cook the miso as it will kill the live enzymes). Let everything sit with lid on for 5 minutes.
Serve the soba soup in bowls. Sprinkle “Fried Tofu” or sauteed mushrooms on top.