Prepare and rinse all vegetables. Slice onion in half, and slice carrot and leak into quarter sized pieces. Take 3 green onion stalks and use two bottoms for the broth, saving the top parts for garnish later. Take the last 1 stalk of green onion and slice into quarter pieces for use with shiitake toppings. Peel skin off a thumb sized knob of ginger.
Heat pot over medium heat and add in cocount oil. Throw in all vegetable ingredients and sear until nicely browned. Add 10 cups of water along with dried shiitake mushrooms and seaweed. Lastly, measure 1 tbsp of miso and stir into water. Bring to boil, then cover and let simmer for 1 hour.
After an hour, strain all vegetables out and add in reserved Tamari liquid from shiitake mushroom toppings. Keep covered over low heat until ready to serve.
Shiitake Mushroom Topping
Prepare fresh shiitake mushrooms by cutting into quarters. Add mushrooms, green onion pieces, Tamari, and Mirin into a small pot. Cover pot and let simmer for 25 minutes.
Strain mushrooms and reserve Tamari liquid. Add 1 cup of liquid to season and finish the udon broth
Noodles & Garnish
In a separate pot, boil udon noodles for 9 minutes. At the 7 minute mark, place slices of tofu, napa cabbage, enoki mushroom, and cut wakame, onto a mesh strainer and drop into boiling water for 1 minute. Strain Udon noodles when done.
Place udon noodles and toppings into a bowl and bring udon broth to rolling boil. Add into broth, 1 tbsp Tamari and 1/2 tbsp Mirin, right before serving. Ladle broth into bowl and garnish with Japanese red pepper, shiso leaves and sliced green onions.