Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.
Seared Tofu and Bok Choy? If you want to add in these toppings, buy extra-firm tofu and baby bok choy. Drain the tofu on paper towels, pressing to reduce the moisture. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat and sear the tofu pieces for 1-2 minutes per side. Then using the same skillet, add a little more oil for the bok choy. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks.Leftover vegetarian ramen is delicious reheated! To store, first remove any leafy ingredients (such as bok choy) and let the soup cool to room temperature. Transfer to an airtight container and keep in the fridge for up to 3-4 days. The noodles will continue to soften the longer the soup sits, so if you're planning to enjoy it later I suggest you prepare your ramen noodles on the al dente side.
The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.