Wash the Sweet Potato (2), Broccolini (1 cup), Rainbow Chard (1 cup), Kombu (2 piece), Golden Beets (2), and Bean Sprouts (1/2 cup).
Peel and crush the Garlic (1/2 bulb). Wash and slice the Fresh Ginger (1 inch).
Take two of the Scallion (1 bunch) and slice the base into quarters.
Add the Vegetable Stock (3 quart) to a pot and add in the kombu, spring onions, Dried Shiitake Mushroom (2 ounce), ginger and garlic and bring to a slow simmer for an hour and a half to make the dashi.
Preheat the oven to 450 degrees F (230 degrees C).
Slice the golden beets 1/4-inch thick.
Toss the pieces of beets with a bit of Extra-Virgin Olive Oil (1 tablespoon) Salt and Pepper (to taste). Roast in the oven for 12 to 15 minutes, until fork tender. Set aside.
Toss the broccolini with Extra-Virgin Olive Oil (to taste) and plenty of Nutritional Yeast (to taste).
Roast the broccolini in the oven for 8 to 10 minutes.
Finely chop the stem and leaves of the baby rainbow chard. Set aside.
Spiralize the sweet potatoes or use a julienne peeler. Leave the skin on. Place in a bowl of cold water and set aside.
Strain the dashi into another pot. Reserve the pieces of shiitake mushrooms and place them on a parchment lined pan.
Add the mushrooms to the oven and roast until dry, about 10 minutes. Set aside.
Saute the chopped rainbow chard with Extra-Virgin Olive Oil (to taste) and Salt and Pepper (to taste) for 5 minutes until tender. Set aside.
Thinly slice the white and light green part of the spring onions. Set aside.
For the garnish, slice 2-inch segments off the green ends of the Scallions. Vertically slice into long, thin slices. Place in a small bowl of ice water, so they curl up. Set aside.
Strain the sweet potatoes before adding them to the dashi. Cover and cook until tender, 8 to 10 minutes. When cooked, remove or leave the "noodles" in the pot for the next step.
Add the Mugi Miso Paste (2 tablespoon) to the dashi. Stir until dissolved. Taste and add Sriracha (to taste) if desired. Cover and set aside over low heat. Heat any of the other vegetable toppings for serving.
Stack the potato noodles high in bowls. Ladle in dashi. Garnish with shiitake mushrooms, sliced scallion, sautéed rainbow chard, bean sprouts, roasted broccolini and golden beets. Top with thinly sliced spring onions.