In a pot, heat the sesame oil and add garlic and white stem parts of the scallion. Sauté for 2-3 minutes, stirring constantly, until fragrant. Add the green scallion tops and cook for another 2-3 minutes.

Next add broth, dried kombu and shiitake mushrooms. Bring to a boil then lower to a simmer for about 15 minutes on low heat, covered. Remove the mushrooms and dashi and set aside.

When ready to eat, bring heat to low and add tamari and miso paste to taste. Try to avoid bringing broth to a boil once tamari is added. Add menma and allow to steep for a few minutes. Something about the menma really adds to the broth flavour in my opinion!

Boil ramen noodles and shimeji mushrooms and strain. To serve, add noodles to a serving bowl, and toppings like mushrooms, lotus root, tempeh, and any additional veggies. Pour soup over top of noodles.

Garnish with scallions, shichimi togarashi and nori. Drizzle with a dash of toasted sesame oil if desired.