Heat wok. Add oil, mirin, ginger, garlic and onions. Slice shitake and discard their stems. Add sliced shiitake mushrooms and their soaking water to wok. Saute and simmer for 5 minutes. Add dulse, plus its soaking water, carrots, parsley, dill, honey and kale. Stir-fry simmer 5 minutes. Add ¼ cup of water when the wok dries out. Add celery. Stir-fry and simmer for 5 minutes. Add umeboshi vinegar or tamari for taste.