Make the BROTH: Over medium high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the samashed galric cloves and continue cook onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, sheet of kombu ( rinsed) and mirin. Bring to a Simmer.
Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm. FYI: If this reduces too much it may become salty…. simply add a little water to taste.
Cook the ramen noodles.
Prep other veggies and toppings.
Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.