Prepare miso sauce by whisking together olive oil, bragg's, rice wine vinegar and miso paste. Set aside.
In a large skillet or wok, heat coconut oil over medium heat and add mushrooms. Sauté until slightly caramelized. Add garlic and ginger and sauté until fragrant. Add bok choy and greens and sauté until just wilted. Remove from heat.
Meanwhile, prepare soba noodles according to package
Combine sautéed vegetables, miso sauce and cooked noodles.