Set a large 6-8 quart saucepot over medium heat. Add the bacon and fry for 3-4 minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
Pour in the vegetable broth. (Or vegetable and seafood stock.) 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 mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
Add the mushrooms and bacon back to the pot, then stir in the raw shrimp and ramen noodles. Simmer for 3-5 minutes to soften the noodles and cook the shrimp.
Then scoop the ramen into bowls and top with your favorite ramen toppings.
Store the Shrimp Ramen Noodle soup separate from the toppings. Transfer the cooled ramen to an airtight container and keep it in the refrigerator for up to 3 days. Store any cooked extras, like tofu, bok choy, and/or eggs, together in another sealed container. Keep the fresh prepped goodies such as corn and sliced veggies in another dish with a lid in the fridge.