Preparation Steps

• In a large pot, combine vegetable broth, soy sauce, mirin, rice vinegar, ginger, garlic, and kombu (if using). Bring to a simmer over medium heat, then reduce heat to low, cover, and let it steep for 15-20 minutes to infuse flavors. Strain out solids and discard.
• While the broth simmers, heat sesame oil in a separate large skillet over medium-high heat. Add sliced cremini and shiitake mushrooms. Sauté for 5-7 minutes until mushrooms are browned and tender. If using tofu, add it to the pan with the mushrooms and cook until lightly golden and crispy.
• Bring a separate pot of water to a rolling boil. Cook ramen noodles according to package directions, typically 2-3 minutes. Drain well and set aside.
• Return the infused broth to a low simmer. Whisk in the white miso paste until fully dissolved and the broth is smooth. Taste and adjust seasonings if needed, adding more soy sauce or mirin to your preference.
• To assemble, divide the cooked ramen noodles evenly among 4 serving bowls. Ladle the hot, flavorful broth over the noodles.
• Artfully arrange the sautéed mushrooms (and tofu, if using), sliced green onions, strips of nori, and corn kernels on top of each bowl. Drizzle with chili oil and garnish with fresh cilantro, if desired. Serve immediately and enjoy!