Prepare your mise en place: Remove roots and thinly slice green onions, keeping white and green parts separate. Remove stems from fresh mushrooms and reserve; thinly slice caps. Peel and roughly chop garlic. Peel and roughly chop ginger. Cut tofu into 1/2-inch cubes. Pick and roughly chop cilantro.
Place a large saucepot over medium heat. Add sesame oil, then green onion whites, garlic and ginger. Cook 1 minute, stirring frequently, until fragrant and lightly toasted.
Add 4 cups water, mushroom stems and kombu. Increase heat to high.
When the liquid begins to simmer remove the pot from heat, and allow to steep 5-6 minutes. Strain the liquid into a bowl through a fine mesh strainer. Discard solids.
Pour liquid back into saucepot, and add chickpeas, miso paste and Bragg Liquid Aminos. Place over high heat. Bring to a boil, and cook 4-5 minutes.
Add mushroom caps, tofu, onion greens and cilantro. Bring soup back to a simmer, then remove from heat. Taste and adjust seasoning as desired with soy sauce.
Use a slotted spoon to divide solids between 2 bowls. Carefully pour hot liquid into bowls. Enjoy!