1. To make the broth, heat oil in a large pot over medium-high heat. Add garlic and ginger, and let it sizzle for about 1 minute, until fragrant. Add vegetable broth and tamari, and bring to a boil. Reduce to a simmer, and cook for about 5 minutes. Remove from heat, and stir in miso paste. Set aside.
At this point, you can store the broth in your fridge or freezer for another day and reheat it when you’re ready to eat.
2. In another pot, boil salted water and add soba noodles. Cook according to the package directions, drain, and rinse with cold water. Set aside.
3. In a medium pan, heat butter or oil of your choice over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes. Season with salt.
4. Assemble your bowls by arranging the soba noodles, mushrooms, carrots, edamame, steamed broccoli, and roasted bell pepper. Pour hot broth over the bowl, and top with chopped scallions.