Vegan Miso ramen soup

In a pot boil around 1.5 L water, add Kombu , drizzle soja sauce,dried shitake and a good veggie broth. I find Maggi the best. Boilon medium high for 10 to 15 mnts. While its boiling, u can prepare whatever u feel like putting as toppings, i love oystermushrooms, and bak choi. I sauteed the mushrooms with a bit of oil till golden brown, add salt at the end, set aside.. Sautee pak choi couple of mnts add some soja sauce at the end. Set aside. I can also add Tofu as a protein. Frying it and then set aside.
Prepare ur ramen noodles. Set aside.
Take a big non sticking pot, sesame oil,add grated Ginger, the white part of three green onions cuted small and satee for couple of minutes. Then add two or three pieces of garlic till golden. When done turn the heat to minimum as the miso should not be boiled. Add two big spoons of white miso, 1 and a half big spoons of peanut butter, a spoon of gochugang and mix it all together. Then whisk it while slowly adding the broth to it without the kombu.
Add the noodles, toppings and some green of the green onions and its ready!