Step 1

Over medium high heat, add the onions to a pot and cook until semi-caramelized (about 10 minutes). Add the garlic and ginger and cook for another 3 minutes. Pour in the vegetable stock and add the kombu. When the broth comes to a boil, reduce the heat to medium low and simmer for 20 minutes.

Step 2

Remove kombu. Transfer the soup into the blender. Add the remaining broth ingredients and blend until smooth. Strain the soup using a fine mesh sieve.

Step 3

Add cooked ramen to a bowl. Pour the broth over the noodles just enough to cover it. Top with dried wood ear mushrooms, corn and tofu katsu. Garnish with scallions and sesame seeds. Drizzle some la-yu and ma-yu. Slurp up and enjoy!