In a small to medium sauce pan, bring the vegetables, miso paste, and water to boil and let it simmer for 15 to 20 minutes.
Add the edamame and noodles and cook for 6 minutes (or 2 minutes less than the package directions). Add the enoki mushrooms and kale and let it cook for an additional 1 to 2 minutes.
Portion into two serving bowls, top each bowl with ½ tsp sesame oil, tofu, and cilantro and serve hot.
Recipe by Radiant Rachels at https://radiantrachels.com/one-pot-veggie-miso-soup-noodles/