Place ¼ cup of water to a small saucepan and add the miso paste and whisk until combined. Slowly whisk in the remaining water and bring to a boil along with the mushroom slices and ginger. Add the soba noodles and cook for 4 minutes, or according to packet directions.
Pour into a bowl to serve and top with the chickpea tofu, snow peas and spring onion along with any other accompaniments you choose.