Vegan Ramen Recipe - Vegan Ramen with Roasted Red Miso Veggies

Ingredients

• 2 tbsp. vegetable oil
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and sliced
• 10 cloves garlic, peeled, smashed
• 1 4" piece ginger, cut into 1/4" slices
• Kosher salt
• 5 oz. fresh shiitake mushrooms (stems removed, caps reserved for later)
• 2 3" segments kombu (the more dusty, white powder, the better!)
• 1/2 oz. dried shiitake mushrooms
• 2 heads baby bok choy, quartered 
• 6 green onions, chopped
• 4 cups vegetable stock
• 6 oz. baby portobello mushrooms, quartered, stems removed and discarded
• 5 oz. shiitake mushrooms (reserved caps only)
• 1 large carrot, thinly sliced
• 2 heads baby bok choy, quartered
• 1/2 c. shelled edamame
• 1 tbsp. red miso paste
• 2 cloves garlic, grated
• 1 tsp. ginger, grated
• 2 green onions, whited minced, greens thinly sliced and reserved
• 1 tbsp. vegetable oil
• 1/4 c. soy sauce
• 1/4 c. mirin
• 1 tbsp. toasted sesame seeds
• 1 (10 ounce) pack dry ramen wheat noodles
• Sesame oil
• Sesame seeds
• Green onions