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Preheat the oven to 200˚C/180˚C fan and line a baking tray with parchment paper.
Mix the pumpkin seeds, sunflower seeds, furikake seasoning, extra virgin olive oil, and sea salt in a bowl until fully coated. Spread on the lined tray and bake for 4 minutes, stir, and bake for another 4 minutes until toasted.
For the dressing, toast sesame seeds in a dry pan over medium heat for 3–4 minutes. Grate ginger into a blender, add remaining dressing ingredients (except toasted sesame seeds), and blend until smooth. Stir in toasted sesame seeds.
Place udon noodles in a heat-proof bowl, cover with boiling water, and let sit for 2 minutes. Drain and cool in iced water or rinse with cold water.
In a large mixing bowl, whisk together balsamic vinegar, tamari or soy sauce, sesame oil, and sesame seeds. Add cleaned and chopped mushrooms, mix well, and transfer to a roasting tray. Bake for 18 minutes.
Thinly slice red cabbage, dress with lime juice and sea salt, and mix well.
Combine cooked udon noodles with 6 tablespoons of Sesa-Miso Dressing in a serving dish. Add limey cabbage slaw, kimchi, and cooked mushrooms with their juices. Top with Toasted Furikake Seeds and coriander leaves.