Step 1

Combine the soy milk with 6 cups of water in a large pot. Add the strip of kombu and dried shiitake mushrooms, then heat on medium low until steaming. Do not allow to boil.

Step 2

Let it sit while you prepare everything else, but remove the kombu approximately 15 minutes in, before it starts falling apart.

Step 3

Skim off foam or film that develops on the surface of the broth and discard. If you’ve left the konbu in too long and it starts falling apart, you may also need to strain the broth to remove the pieces.

Step 4

Add cubed tofu.

Step 5

Season to taste with Bragg's Liquid Amino, dried mushroom powder, and salt. Let soup cook for another 5 minutes before serving.

Step 6

Combine mushrooms and julienned onions in a large saute pan with some cooking oil.

Step 7

Saute over medium high heat approximately 6 minutes or until onions turn brown.

Step 8

Season to taste with salt and pepper, then remove from heat and set aside.

Step 9

Place in a large saute pan with some cooking oil.

Step 10

Cook over medium heat with lid on pan approximately 5 minutes or until bok choy begins to soften.

Step 11

Remove lid and allow moisture to cook off.

Step 12

Season to taste with Bragg’s Liquid Amino and pepper, then remove from heat and set aside.

Step 13

Prepare ramen noodles according to package instructions.

Step 14

Place noodles in a large bowl, then add broth with tofu.

Step 15

Top with beech mushrooms, bok choy, raw enoki mushrooms, and a dollop of mayu.

Step 16

Garnish with sliced green onion, black sesame seeds, and a few pieces of seasoned nori.