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Step 1

Preheat a large pot over medium-high heat.

Step 2

Sauté the onion and garlic in oil with a pinch of salt for about 5 minutes.

Step 3

Add the carrots, mushrooms, ginger, sesame seeds and water. Cover and bring to a boil.

Step 4

Once boiling, turn down the heat and add white pepper, chili paste, boullion, sweetener, tamari and vegan Worchester and leave the lid slightly ajar.

Step 5

Simmer and reduce by about ⅓rd.

Step 6

After about 30 minutes, add the kombu, and let it simmer for another 30 minutes.

Step 7

Remove the kombu, after 30 minutes, or when the broth has reduced to 8 cups.

Step 8

Add mirin, miso, and salt, stir.

Step 9

In the sink, place a another large pot, topped with a fine mesh strainer.

Step 10

Pour in the vegetables and broth and let strain for about 20 minutes, or until all the liquid has dripped from the veggies.

Step 11

Give the veggies a good squish with a wooden spoon, and set them aside.

Step 12

Taste for salt.

Step 13

Cook noodles and serve with heated broth.

Step 14

Add toppings and serve.