Make the broth: In a large stockpot, combine the water, kombu, bay leaf, ginger and 3 Tbsp salt and bring to a gentle simmer over medium heat. Add the carrot, parsnip, celery and onion and simmer gently for about 1½–2 hours, checking that it does not boil hard.

Taste the broth and adjust seasoning with additional salt if needed; keep it at a low simmer while you prepare the matzah balls.

Start the matzah balls: In a small bowl, combine the matzah meal, baking powder and salt. Add the canola oil and mix well so the fat is evenly distributed.

In another small bowl, beat the eggs with 1 tsp water, then pour into the matzah meal mixture and mix until evenly combined. Press plastic wrap directly onto the surface of the batter and refrigerate for at least 30 minutes.

Shape and cook matzah balls: Bring the broth up to a boil. Wet your hands, then roll 8–10 matzah balls the size of large marbles (about 1 heaping Tbsp each), squeezing once or twice to lightly compress. Drop them into the boiling broth, cover, reduce heat to medium and cook at a rolling boil until tripled in size, soft outside and spongy in the center, about 30 minutes. Cut one open to check doneness.

Cook the ramen: While the matzah balls cook, bring a separate large pot of water to a boil. Add the ramen noodles, cook according to package directions, then drain and divide among serving bowls.

Assemble: Ladle the hot broth and vegetables over the ramen in each bowl, adding one or two matzah balls to each. Top with sliced scallions, drizzle with chili oil if using, and tuck a piece of nori along the side of each bowl. Serve immediately.