Step 1

Heat the oil in a wide pot over medium heat. Add the onion and cook for 6-8 minutes until it begins to soften. Pour in the vegan dashi broth and bring to a boil. Add the soy sauce, mirin, and sesame oil. Reduce heat and simmer, covered, for 30 minutes.

Step 2

Combine the shaved carrots in a small bowl with the sesame oil and shichimi togarashi, and use your hands to coat the carrots with the mixture. Season with a sprinkle of salt and set aside.

Step 3

Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain, rinse and divide between four bowls.

Step 4

Scoop out half a cup of the warm broth. Add the tahini, miso, and chili oil and mix to combine to temper the tahini.

Step 5

Add the torn tofu and the baby bok choy to the simmering broth. Turn off the heat and stir in the tahini-miso mixture. Stir gently to avoid breaking up the tofu too much. Cover and let stand for 5-7 minutes until the bok choy is bright green and tender—taste and season once more to your preferences.

Step 6

Ladle the warm broth over the noodles and divide the carrots between bowls. Garnish with more shichimi-togarashi and a sprinkle of black sesame seeds if you like. Enjoy!