1 Soak the dried shiitake and kombu in 2 cups of warm water for 20 minutes. Reserve the soaking liquid and slice the rehydrated mushrooms. 🍄

2 In a large pot, heat 1 tbsp neutral oil over medium heat. Add sliced ginger and smashed garlic and sauté until fragrant, about 1–2 minutes. 🫚🧄

3 Pour in the vegetable broth, the reserved mushroom soaking liquid, soaked shiitake, and kombu. Bring to a gentle simmer and cook for 15 minutes to develop flavor. 🥣

4 While the broth simmers, press the tofu to remove excess moisture, then toss cubes with a pinch of salt and 1 tbsp soy sauce. In a skillet, heat 1 tbsp neutral oil and pan-fry the tofu until golden on all sides, about 6–8 minutes. 🧊🔥

5 Remove the kombu from the broth. Stir miso paste into a small bowl with a ladle of hot broth to dissolve, then return the miso mixture to the pot. Add mirin, remaining soy sauce, and sesame oil. Taste and adjust seasoning. 🥄🌰

6 Cook the ramen noodles according to package instructions in a separate pot until just tender. Drain and divide among serving bowls. 🍜

7 Quickly blanch spinach or bok choy and carrots in the hot broth for 30–60 seconds until bright and tender, then remove with a slotted spoon and add to bowls. 🥬🥕

8 Ladle the hot broth and mushrooms over the noodles and vegetables. Top each bowl with pan-fried tofu, sliced spring onions, torn nori, toasted sesame seeds, and a drizzle of chili oil or a pinch of chili flakes. Garnish with a lime wedge. 🍋🌶️

9 Serve immediately and encourage diners to squeeze lime into the broth for a bright finish. Enjoy your soul-warming vegan ramen! 🍜✨