First Time Making a Miso Soup (feedback welcome)

Here's an imgur link for the photos (with commentary): https://imgur.com/a/czx393b

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What's Inside My Soup?

1. Vegan Dashi stock (kombu kelp).
2. White Miso paste.
3. Udon noodles.
4. Misc. veggies (white onion, carrots, mushrooms & spinach).
5. Thin beef slices.

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Making the Vegan Dashi:
I decided to do the "cold brew" method, and I read that many people leave them in the fridge overnight. I think I did everything properly with the stock. I do have a funny feeling that I used too much kelp though. Nothing to do with the taste, but just seeing the kelp after-the-fact (and how much they expanded)...I could have been smarter about it (I think anyway). Oh it was a little bit slimy too!

Question:

• I noticed a little bit of flooty things in the jars after I removed the kelp, so I thought on my feet and just used some cheese clothes to filter anything undesired out.
• When you're preparing your stock for your miso soup, do you need to add additional water? What I mean, since I made the stock from scratch, is there any need to supplement the liquid with water? Or you just make the whole soup straight from the stock?

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Preparing the VERY THIN Beef:
Okay, so in my defense, I've never cooked with meat this thin before (at least not at home). Korean BBQ feels like it doesn't count lol.

I thought that I'd quickly pan fry them before hand, because I figured there'd be grease/fat or whatever. But by doing this, I think I dried out the meat a bit.

Question:

• With these types of dishes with the really thin meat, is it customary to just put the meat inside the soup/stock or whatever and let it cook like that?

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Tofu:
This was the first time I ever used tofu at home, so I felt very ill-equipped. I figured, because it was a soup, it didn't matter if the tofu had its water/moisture inside.

Question:

• This last part if the least organized. Should I have like seasoned the tofu first?
• Would pressing it have made my soup better? I literally have no clue.

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Conclusion:

Please be kind! I'm not the greatest at cooking, so I figured something like this would be really hard to mess up!