Add all ingredients, except for miso, to a large pot and bring to a boil. Lower heat to simmer for about 30 minutes uncovered, until it’s reduced to about 3/4. Remove from heat. Stir in miso. Let broth cool until it’s easy to handle without burning yourself.

Once cool, strain broth in cheesecloth into a large mixing bowl, squeezing as tight as you can to get as much broth as possible. Open up the cheesecloth and pick out the mushrooms to use. Compost everything else. If you don’t have cheesecloth, no prob. Use a mesh strainer and just push the broth out with your regular old hands.

Simply blend everything until completely smooth, scraping down the sides with a rubber spatula to make sure you get everything. This takes about a minute and a half in a highspeed blender but could take 5 minutes in a normal blender.

Prepare the noodles in a separate pot according to package directions. Be careful not to overcook.

Preheat a wok or very wide pot over low heat and use 2 tablespoons of oil to toast the garlic until nice and golden. Be very careful not to burn, it should only take 2 minutes or so. Have a plate ready, and use a thin, slotted spatula to transfer the toasted garlic to a plate, leaving as much oil in the pan as you can.

Now turn the heat up, drizzle in a tablespoon or so of oil and saute the tofu cubes until golden brown, about 5 minutes.

Measure broth and make sure it comes to 8 cups. Add to the wok and heat through. If you need to add a little water that’s fine. Bring to a boil. Add the green part of the bok choy to wilt. Add 2 to 3 tablespoons of tamari and taste for salt.

Portion noodles into big bowls. Add all the content of the ramen in broth. Spoon about 1/4 cup eggy sauce in one motion (in other words, don’t drizzle it, just pour slowly over one section). Garnish with toasted garlic, sliced cabbage, spicy sesame oil, sriracha and the remaining scallions.