Soak wild mushrooms in hot water for at least 20 minutes, or until softened. Drain mushrooms through a coffee filter, reserving liquid. Rinse mushrooms to remove any remaining sandy grit. Chop mushrooms.

In a stock pot of dutch oven, heat oil over medium high heat, and add wild mushrooms, Baby Bellas, onion, garlic and ginger. Salute until mushrooms have given up their liquid and onions are softened - about 5 minutes.

Add mushroom broth, vegetable or beef broth, and miso-water mixture and stir well. Bring to a boil, and reduce heat and let simmer for about 10 minutes.

Cut tofu into 1-inch pieces and add to the soup.

Add soba noodles, and cook until noodles are softened.

Add parsley, and taste and adjust seasoning by adding additional miso, 1 teaspoon at a time.