In a measuring cup, combine 1 cup hot water with 1 ounce dried mushrooms. Stir together then set aside to steep while you prepare the remaining ingredients. *Skip this step if not using dried mushrooms and add 1 cup broth and 1 tablespoons miso to the recipe below.In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and mushrooms and continue to cook for another 5 minutes. Add the bok choy to the pot and cook for 3 minutes. Pour in the vegetable broth and bring to a boil.Strain out the rehydrated dried mushrooms while reserving the remaining liquid. Pick out any hard pieces of rehydrated mushrooms then chop whatever is left and add it to the pot. Add the miso to the mushroom liquid and whisk until evenly combined. Pour into the pot with the broth along with the tamari the bring to a low boil and reduce heat to a simmer.Bring a separate small pot of salted water to a boil over medium high heat. Add the ramen noodles and cook as directed. Strain and set aside.Ladle broth into separate bowls for serving then add ramen noodles. Serve warm with green onion and sesame seeds, and enjoy!