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Heat a medium-sized saucepan over medium high heat. Add 1 tsp sesame oil, the grated ginger, crushed garlic, and scallions. Sauté until vegetables are soft and just beginning to brown.
Add the vegetable broth and use a spoon to scrape any bits from the bottom of the pot.
Place the miso paste in a small bowl and add a few tablespoons of broth to make a slurry. Then, add this mixture back into the broth.
Add the noodles, and let cook for 3-4 minutes, stirring to break up the noodles.
When the noodles have softened most of the way, add the vegetables. Allow the ramen to simmer for another couple of minutes, and then transfer to a bowl.
Garnish with sliced scallions, cilantro, and a sprinkle of black sesame seeds. Season with soy sauce and / or Sriracha.
Serve immediately.