In a large Dutch oven, heat canola oil over medium heat. Add onion, carrot, ginger, garlic, and a heavy pinch of salt. Cook for 7 minutes, stirring occasionally, or until veggies begin to take on some color.

Add shiitake stems, kombu, ½ ounce dried shiitake mushrooms, bok choy, and green onions. Add vegetable stock and 4 cups of water. Bring to a boil over high heat then reduce to a simmer.

Cover and cook 25 minutes while your roast your vegetables.

After broth has simmered 25 minutes, strain broth through a fine-mesh strainer or chinois into a large clean bowl. With the back of a wooden spoon, press the liquid out of the stock veggies, mashing them with the spoon. Some mashed veggies will collect on the bottom of the strainer, scrap those from the strainer into the bowl and discard the rest of the veggies.

Return broth to the Dutch oven and season to taste with salt, keeping in mind soy sauce will be added later.

Preheat the oven to 425°. In a medium bowl, combine miso paste, oil, green onion, ginger, and grated garlic.

Toss carrots and mushrooms, separately, in miso mixture, then transfer to a foil-lined rimmed baking sheet, keeping each vegetable separate. Leave enough room to add bok choy and edamame. Roast for 5 minutes.

In a medium bowl, toss bok choy and edamame with oil and season with salt. Add bok choy and edamame to baking sheet and cook for another 15 minutes or until all veggies are tender and golden.

In a large pot of salted boiling water, cook ramen noodles according to package instructions, then drain.

In a small bowl, whisk together mirin and soy sauce.

Add 1½ cups hot broth to each bowl. Divide noodles between each bowl then top each with carrots, mushrooms, and bok choy. Drizzle each bowl with soy-mirin, then garnish with roasted edamame, green onions, sesame oil, and sesame seeds before serving.