In a large pot add 6 cups of water along with white tea and ginger. Heat until water is just about to reach a boil. Remove from heat and let steep for about 5 minutes.
Strain tea infusion liquid to remove tea leaves and place ginger back into liquid. Return to burner, add lemongrass and heat till a boil is reached.
Drop in frozen edamame; cover pot, reduce heat and simmer for 3 minutes. Add in sea salt, mushrooms and kale and cook an additional 2 minutes. Add in noodles and sesame oil and stir well.
Place soup in serving bowls and top with ground pepper and cilantro.