Vegetable-Rice Bowl with Miso Dressing

INGREDIENTS

• 2 tablespoons dried arame or wakame (seaweed)
• 1 medium daikon radish, peeled and finely grated (about 1/2 cup)
• 2 teaspoons ume plum vinegar
• 8 umeboshi plums, halved and pitted
• Gomashio (seasoning of toasted sesame seeds and sea salt)
• 1 piece (1 inch) peeled fresh ginger, coarsely chopped (about 2 teaspoons)
• 2 tablespoons plus 2 teaspoons white miso paste
• 1/4 cup low-sodium tamari soy sauce
• 1 tablespoon plus 1 teaspoon toasted sesame oil
• 1 cup dried red adzuki beans
• Sea salt or coarse salt
• 2 cups short-grain brown rice
• 1/2 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
• 14 ounces firm tofu, cut into 1/2-inch-thick triangles
• 1/4 pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large