* Broth is richer if you allow soak time for water & kombu
Combine the water and kombu. Soak for at least 4 hours at room temperature, this makes a dashi broth. Drain the kombu when ready to use.
Bring dashi to a boil, and add mushrooms and carrots. Turn heat to low and simmer for about 5 minutes. Remove a little broth to mix with the miso to form a puree and dissolve the miso. Place the miso in the pot and simmer for 2 minutes. DO NOT BOIL - it will kill the beneficial bacteria in the miso. Add the greens and wilt.
Place green onions in bottom of the soup bowls. Ladle hot soup into bowls.