Japanese Noodle Soup

I was feeling a little creative and made this Japanese noodle soup last night. It turned out really good, but my toughest critic won't even touch it. ("They look like worms, mom!") Nevertheless, the rest of the family enjoyed it and finished a whole pot of it! This will definitely be another regular at Kaivegan's kitchen. The distinct taste of the soba noodles and the earthy flavor of the mushrooms really added interest to this soup.
So here's all the good stuff that went in the pot:
vege broth (plus the mushroom soaking water), garlic, gingerroot, light soysauce
Japanese soba noodles, dried black mushrooms
green onions, zucchini, agave nectar & sesame oil

First, I had to soak the dried mushrooms in very hot water for at least 25 minutes. As I was slicing the soaked mushrooms, I boiled the vege broth, mushroom soaking water, garlic, gingerroot and soysauce in a large pot. I then added the soba and the mushrooms. I cooked it on medium low heat for about 6 minutes. I added the zucchini, green onions, agave nectar and sesame oil only after I turned the stove off.

What would I add to it the next time? broccoli, and more zucchini