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Heat a medium sized pot over medium high heat.
Add in the sesame oil. Once hot, add in the sliced yellow onion, garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins. Add shiitake mushrooms and nori sheets, sauté another minute.
Deglaze the pan with black vinegar. Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.
While stirring, add in the stock (water and vegetable cube/bouillon, if using) and soy milk. Keep stirring over medium heat until the paste are diluted. Use immersion blender to blend into broth. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer. Add in additional spicy peppers and green scallions now as well as tofu and soy knots.
Taste the broth and season with soy sauce and celery salt, to taste, if needed.
In a separate pot boil water with salt. Once boiling add noodles of choice and broccolini and bok choy. Cook as long as package instructs. Drain and dump in bowl for ramen assembly
The broth should be ready to pour over noodles. Add chili sauce before or after pouring, I like to do this before.
Enjoy immediately while hot!