Place a saucepan of water over medium heat and add the kombu seaweed.
Simmer with dashi powder, then stir in ginger, miso, sugar, and mirin.
Heat oil in a wok and fry garlic for 10 seconds.
Add shiitake, bok choi, kale, courgette, and sugar snap peas to the wok.
Stir-fry for two minutes before adding soy sauce, enoki mushrooms, and most spring onions.
Fry until softened and season with most of the shichimi and sesame seeds.
Boil udon noodles in a separate pan for a few minutes and drain.
Add cubed tofu to the warm miso broth.
Place noodles in a bowl, top with greens, ladle over broth, and garnish.