In a small saucepan add water, dried shiitakes, ginger, garlic and sea salt; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. This will help concentrate the broth.

Strain broth through a fine mesh strainer, discarding mushrooms, ginger and garlic bits, so you are left with a clear broth.

Place broth back in saucepan; add cabbage, celery and carrots, then simmer for 7-10 minutes.

Add diced tofu, greens and snow peas into the saucepan and heat for 1-2 minutes, or until greens are wilted.

Remove from heat. Dissolve miso in 2-3 tablespoons of your prepared broth then stir into soup. Divide into bowls and garnish with green onions.