Before You Start: Gather all the ingredients. Prepare 1½ cups (360 ml) of soup broth per bowl.

To Make the Vegan Dashi: Measure 1 cup water. Add 1 piece kombu and 1–2 dried shiitake mushrooms. Soak for at least 30 minutes. Transfer to a medium saucepan and slowly bring to a near boil over low heat. Remove kombu and shiitake before boiling.

To Prepare the Ingredients: Prepare a big pot of water for cooking the bok choy and noodles. Grind and crush 2 Tbsp toasted white sesame seeds. Grate the ginger and mince or press 2 cloves garlic. Separate the green and white parts of the green onions.

To Make the Soup Broth: In a small saucepan, heat 1 Tbsp toasted sesame oil, add minced garlic, grated ginger, and white part of green onions. Cook until fragrant. Add doubanjiang and miso, stirring constantly. Add sake, ground sesame seeds, and soy sauce. Gradually add soy milk and Vegan Dashi. Adjust seasoning with salt and white pepper.

To Blanch the Bok Choy: In boiling water, add bok choy and cook for 2 minutes. Transfer to a bowl of cold water to stop cooking.

To Reheat the Broth and Cook the Noodles: Reheat the soup broth. Cook fresh ramen noodles according to package instructions. Drain well.

To Serve: Divide and pour the soup broth over the noodles. Add bok choy and toppings. Garnish with chopped green onions.