Place cucumber and carrot slices in a small bowl with a pinch of salt and cover with rice vinegar and some pickled ginger juice (if using) to create a quick pickle. Set aside while you are making the rest of the bowl.

Combine miso, tahini, garlic and rice vinegar in the bowl of a food processor or blender. Blend until smooth. The consistency of miso and tahini can vary greatly, so check the consistency of the sauce and add water to the mixture as needed to create a medium to thin sauce, similar to the consistency of a creamy salad dressing.

Heat a medium-sized pan on medium heat and add canola oil, shallots and mushrooms, saute mushrooms for 4-5 minutes until starting to brown. Add kale, season with salt and pepper and cook for another 4 minutes or so.

When kale is wilted and tender, remove the pan from the heat and toss in the spinach. The residual heat from the pan will wilt the spinach.

Assemble the bowl by placing the noodles in the bottom of the bowl and topping them with a few spoonfuls of the sauce. Add the shiitake and kale mixture on top of the noodles, then top with the pickled cucumber and carrot and a few more spoonfuls of the miso tahini sauce.

Garnish with shredded cabbage, sesame seeds, and toasted nori (if using).