Roast the garlic and onion in a pan, until brown. Add vegetable stock and bring it to a boil. Add noodles and salt and cook for 3 minutes. Add bok choy, kale and spring onion greens, and boil until they wilt. Add red pepper and tofu and turn off the heat. Mix the miso with a little warm water in a small bowl and add to the soup once it has cooled slightly, so that probiotics in miso are not destroyed. Serve hot.