Notes: Didn't have shiitake so used chestnut mushrooms.
Only had sweet white miso so used that, recipe said to use more if using the sweet white so did.
Added more soy sauce, mostly for colour.
Would either cook the kale longer next time or steam it first, then add.
Edited to add: have since made this with shiitake mushrooms as the original recipe stated and it was very good, better in fact. Used 10g dry shiitake mushrooms rehydrated according to package instructions. Actually, we have a new front runner - sliced portobello mushrooms! Best yet!