Best Vegan Mushroom Ramen Broth

0 First, prepare the ramen soy sauce egg, if using. Bring a medium pot of water to boil. Once boiling, reduce the heat to low and carefully place 5 eggs into the water. Turn the heat to medium high until it is boiling again. Stir the eggs around and let the eggs cook for 7 minutes if you want jammy yolks or 8-9 minutes for firmer, but still soft yolks.
1 When the eggs are almost done cooking, fill a large bowl with cold water and place some ice cubes in it. You want cold ice water once the eggs are done so it can stop the cooking process. When eggs are done, transfer the eggs to the ice water and let it cool in there for 5 minutes. This will help it be easier to peel too!
2 While eggs are cooling, in a shallow bowl, whisk the soy sauce, miring, rice vinegar, five-spice, and filtered water. Peel the eggs, rinse them real quick, and place into the soy sauce mixture. Let it marinate for at least an hour, rotating them half way so they can be evenly coated in the marinade. The longer they marinate, the more flavor they will soak up. You can make this the day before too.
3 To make the broth, soak the dried mushrooms in water for 30-60 minutes. Drain and slice the mushrooms. Brush both sides of the kombu with a damp paper towel to clean it. Don’t rinse it under water.
4 In a large pot, heat the avocado oil over medium high heat. Add the garlic and ginger and cook for 30 seconds. Add the fresh sliced mushrooms and saute/cook until golden. In a liquid measuring cup, add one cup of vegetable broth and the miso paste. Whisk until it is well combined and there are no more clumps. Add it to the pot. Then add the rest of the vegetable broth along with the rehydrated dried shiitake mushrooms and kombu. Stir until everything is combined and let it come to a boil. Cover and simmer for at least 30 minutes. The longer it simmers, the more flavorful it will be.
5 Prepare the ramen or yakisoba noodles by cooking it in a separate pot according to package’s directions. If you are using the instant ramen noodles, don’t use the seasoning packs (throw them away). Drain and rinse the noodles and set aside.
6 Add the soy sauce to the pot. Simmer for another 5 minutes. Taste the broth and add salt and/or pepper if needed. Add the bok choy and puffed tofu if using and cook for 2 minutes until the bok choy turns a vibrant green color. Add the scallions and sesame oil and stir to combine.
7 Place noodles in 4-5 bowls and ladle soup in each bowl, making sure each bowl gets some mushrooms, bok choy, and tofu. Slice the soy sauce eggs in half and place 1-2 halves in each bowl. Sprinkle sesame seeds on top and extra scallions. Enjoy!