Combine water, pumpkin puree, tamari, giner and garlic powder in a medium saucepan. Whisk well to combine.
Add carrot, mushrooms, white and light green parts of the green onion, wakame and tempeh to saucepan. Bring mixture to a boil and reduce to low. Simmer for 10 minutes, until vegetables are cooked.
While soup is simmering, cook soba noodles following package directions, staying al dente as they will continue to cook once added to soup.
When soup is ready, whisk in miso paste, then add soba noodles Cook 2 minutes, ensuring the soup doesn't return to a boil. Serve and Enjoy!