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Make mushroom dashi: In a jar or bowl, add 4 dried shiitake mushrooms and 1 cup of water. Cover and rehydrate in the fridge overnight.
Wash the rice and soak it in water for 30 minutes. Drain using a mesh colander.
In a heavy-bottomed pot or donabe, add the rice, 3 cups of water, and the mushroom dashi. Add ginger and bring to a boil.
Turn the heat down to medium. Cook for 30 minutes, adding 2 more cups of water throughout. (Adjust the water to your preferred consistency.) Season with salt.
While the rice is cooking, prepare the toppings. Slice the rehydrated shiitake and set aside.
In a small bowl, combine miso, mirin, sake, and soy sauce. Mix well until the miso is dissolved.
Heat a frying pan over medium heat and add oil. Sauté the mushrooms, then add the kale. Add 1 tablespoon of water, cover with a lid, and cook for a couple of minutes.
Once the kale is wilted, add the miso mixture and toss to coat. Set aside.
Spoon the rice porridge into serving bowls and top with the sautéed kale and mushrooms. Add a soft boiled egg (optional), sprinkle with fried shallots, and drizzle with chili oil.