Heat the sesame oil in a small saute pan over low heat. Throw in the sliced shallots and saute for about 4 minutes.
Add in the minced garlic and grated ginger and saute for about 3 minutes. Increase the heat to medium high. When it has sizzled for about a minute, add in the mirin or broth to deglaze the pan, then reduce the heat back down to low.
Add in the soy sauce, vinegar, agave and sriracha and stir to combine. Remove from the heat and set aside.
In another small pot, bring plenty of water to a boil. Add in the soba, stirring to prevent sticking, and boil for about 4 minutes. Test a noodle to make sure it’s ready before rinsing it thoroughly in a strainer under cold water.
Toss the noodles with the sauce and sprinkle with the minced kale and sesame seeds. Serve by itself or with a side of simple sauteed tofu.