Before You Start…Please note that this recipe requires 30 minutes of kombu soaking time (inactive prep).

Gather all the ingredients.

Measure 1 cup water. Add 1 piece kombu (dried kelp) and 1–2 dried shiitake mushrooms. Soak for at least 30 minutes.

After 30 minutes, transfer this cold brew vegan dashi (the liquid, kombu, and shiitake) to a medium saucepan.

Slowly bring it to a near boil over low heat; remove the kombu and shiitake mushroom from the dashi before it boils.

Transfer the vegan dashi to a measuring cup. Make sure you have 1 cup; if not, add water.

Prepare a big pot of water for cooking the bok choy and noodles.

Grind and crush 2 Tbsp toasted white sesame seeds.

Grate the ginger and reserve 1½ tsp ginger (grated, with juice).

Mince or press 2 cloves garlic.

Separate the green and white parts of 2 green onions/scallions. Cut the white part into thin rounds and the green part into thin rounds.

Cut 1 head Shanghai bok choy into quarters lengthwise and rinse clean under water.

Set a small saucepan over medium-low heat. Add 1 Tbsp toasted sesame oil, the minced garlic, the grated ginger, and the white part of the green onions/scallions. Cook until fragrant.

Add 1½ Tbsp doubanjiang and 1½ Tbsp miso to the saucepan. Stir constantly.

Add 1 Tbsp sake and stir to release the bits of the sauce attached to the bottom of the saucepan.

Add the ground sesame seeds and 1½ Tbsp soy sauce and mix it all together.

Gradually add 2 cups unsweetened soy milk, stirring constantly.

Then, add 1 cup Vegan Dashi.

Taste the soup and adjust the seasoning with ½ tsp Diamond Crystal kosher salt and 1 dash of white pepper powder.

Prepare a medium bowl of cold water. In the big pot of boiling water, add the bok choy and cook it for 2 minutes.

Transfer the blanched bok choy to the bowl of cold water to stop the cooking.

Reheat the soup broth until it’s piping hot.

Turn the heat back on for the big pot of water and bring it to a boil again. Add 2 servings fresh ramen noodles and cook according to the package instructions.

When the noodles are done cooking, drain them well.

Divide and pour the piping-hot soup broth over the noodles. Then, divide and add the bok choy and toppings of your choice to the bowls.