Bring a pan of water to boil and add the noodles. Boil rapidly for 4 minutes. Drain and rinse a few times in cold water to prevent them from sticking.
Boil the arame in 1 cup of water for 7 minutes. Retain 3 tbs water before draining completely.
Steam the bok choy for 1 Ĺ minutes before draining.
Using the reserved arame water, make a paste with the miso stirring continuously. Add the oil and brown rice vinegar. Toss the arame, bok choy, noodles and dressing through the salad.
Note: Pour the water used to soak arame in bath water instead of bath gel. The iodine in it will help to smooth the skin.