Heat a large pot over medium-high heat. Add oil, garlic, ginger, and onion. Sauté for 5-8 minutes until the onion has developed a slight sear.

Add 1 cup of vegetable broth to deglaze the bottom of the pan. Scrape up any bits that may have stuck to the bottom.

Add remaining 5 cups vegetable broth, tamari or soy sauce, and dehydrated mushrooms. Stir and bring to a simmer.

Reduce heat to low and cover. Simmer for at least 1 hour, stirring occasionally.

Taste the broth and adjust seasonings, adding more soy sauce or sesame oil if desired. Add miso paste.

When there are 30 minutes left, prepare any desired toppings.

For noodles, bring a large saucepan of water to a boil. Cook ramen noodles according to package instructions, about 4-5 minutes, then drain.

Strain broth and reserve mushrooms for serving. Discard onions and ginger if desired.

Divide ramen noodles between four serving bowls, top with strained broth and desired toppings. Serve with chili garlic sauce for added heat.