For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed.
Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm.
For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas.
Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions.
Meanwhile, bring a second pan, filled with water, to the boil.
Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds.
Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain.
To finish the miso broth, add the tofu cubes to the broth.
To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds.