Miso Mushroom Ramen Draft #1

I wanted miso soup. Just something a little less heavy-duty than what the typical meal's been the past month. I figured I'd jazz up the ordinary miso soup with some mushrooms. I ordered everything for curbside at the grocery store. Then I got home and looked up the recipe I'd found but couldn't find it. Instead I found something that seemed a lot more japanese and included an ingredient called "kombu", which is a dried piece of kelp, and one of the principle components of "dashi", the typical Japanese soup base.  Bonito flakes are another component, but I wanted to keep this vegetarian/vegan. So it was time for a trip to the asian grocery store, which is only about 1 mile away. I found the kombu, but then I saw a big bag of ramen noodles and that was that: it was now going to have to be ramen-centric.  

Well, that's not really the right way to do it.  Don't just find any old dumb recipe for miso soup, then decide to add something more Japanese, then decide to make it ramen at that point. Nope, start with a ramen recipe.

I don't even think it's worth mentioning the recipe, but here it is:

• 5 Tbsp red miso paste
• 5 Tbsp white miso paste
• 2 quarts vegetable stock
• 14 oz firm tofu, cut into 1 in cubes
• 1 bunch of green onions (like 8-9), sliced thin
• 1 1/2 lbs white mushrooms
• 2 rectangle things of ramen
• 3 big pieces of kombu, like 4" x 6" in each
• 1 Tbps mirin
• vegetable oil
• salt

Cook the heck out of mushrooms in a little veggie oil.  Add salt a few times to get water out of them.  Get them soft, then starting to brown.  Get the veggie stock to a boil, add the kombu and simmer that for 15-20 min.  Remove the kombu, cut it into 1 in squares, and put it back into the stock, along with the miso pastes, tofu, and mirin.  Simmer 15 min.  Add the ramen, cook for 3 min.  Serve cooked noodles into bowls, then top with soup, and top that with the green onions.