Kimchi and Miso Noodle Soup

Name: Kimchi and Miso Noodle Soup
Ingredients: 3 cups (200 g ) Asian mushrooms (enoki, shimeji, shiitake, oyster); 1 tablespoon tamari or soy sauce, plus a little extra to season and serve; Juice of 1/2 a lemon; 2 tablespoons golden honey or agave nectar; 3 cups (250 g) soba noodles (I use 100 percent buckwheat ones); 3 tablespoons sesame oil; Sea salt; 6 scallions, trimmed and finely chopped; A small thumb-sized piece of ginger, peeled and grated; 1 teaspoon gochujang paste or red pepper flakes; 4 cloves of garlic, thinly sliced; 3 1/2–5 ounces (100-150 g) cabbage kimchi, drained; 3 cups (250 g) purple sprouting broccoli, woody ends removed and cut into thumb-length pieces; 3 tablespoons miso paste (I use a brown rice one); 9 ounces (250 g) extra-firm tofu; Sesame seeds; Squeeze of lemon or lime; Some cilantro or shiso leaves (optional)