Broth: 

• 2 tbsp sesame oil
• 1 medium yellow onion, roughly chopped
• 1 small shallot, roughly chopped
• 4 large cloves garlic, minced
• 1 4-inch piece ginger, peeled and minced
• 2 green onions, chopped
• 3/4-1 tsp salt (more to taste at end if needed)
• 2 tbsp tamari, divided + more to taste
• 6 cups vegetable broth (if using low sodium, you may need to add 1/2-3/4 tsp salt)
• 1 4-inch piece kombu seaweed (optional)
• 1 oz dried porcini mushrooms
• 1 tbsp white miso

Soup:

• 1 cup sliced shiitake mushrooms
• 4  oz firm tofu, cubed
• 1 large carrot, peeled and julienned
• 1 medium watermelon or daikon radish, julienned
• 2 heads baby bok choy
• 2 packs gluten free ramen noodles
• For garnish: green onion, cilantro, sesame seeds, chili oil (optional)