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Preheat the smoker to 250°F.
Season the venison shanks generously with salt and pepper. Smoke for 60 to 90 minutes or until the exterior of the shanks is semi-dry and darkened with smoke. You can do this well in advance and store them frozen.
Add the smoked shanks to a stock pot along with onion and kombu. Add one gallon of water. Bring to a simmer, partially cover with lid, and adjust heat to maintain simmer for 4 hours. After 4 hours, check the tenderness of the venison, continue to simmer if not tender.
Once venison is fork tender, remove it from the broth, and pull the meat off with tongs or forks. Cover and reserve the meat. Place the bones back into the broth, add shiitake mushrooms, and simmer for another hour or two.
Strain the broth, and discard the bones, onion, and kombu (you should have about 3 quarts of broth). Reserve the shiitake mushrooms, slice, and add to the final dish. Season the broth with soy sauce, dashi powder, and fish sauce. Taste and adjust seasoning.
To serve, cook ramen noodles and portion them into large bowls. Top noodles with greens, add the braised meat and shiitakes to the broth to warm up. Bring the broth to a boil and ladle over the noodles. Serve immediately.