There are a few things that need to be mentioned about this recipe.
First, you need to start the process the night before (or the morning of) by simply soaking the dashi ingredients in water and set in the fridge. This is how you make the broth. You can hurry the process by cooking the ingredients in hot water if you’re in a rush, but the results are better if you follow this slower method (plus, your fridge does all the work). I will also say that traditional dashi is delicate and mild-flavoured, unlike the instant dashi that is saltier and stronger due to the addition of artificial, chemical flavour enhancers. When you try the dashi for the first time, try not to compare it to the ramen broth you’ve had in the past – this is the real deal. Appreciate its clean, pure taste and it subtlety, and add tamari or miso only as needed to enhance the natural flavour.

Second, you can make and enjoy the dashi bases separately if you like, or combine the two for a more complex flavour. I really like the combination of the kombu and shiitake dashi together. They both contain good amounts of umami, so united they deliver a deep, multifaceted taste experience without the meat.

Third, get organic ingredients if you can. Sea vegetables and mushrooms are both like little sponges in their respective environments so finding the cleanest and highest quality you can is a good idea.

Finally, purchase the most high-vibe ramen noodles you can find. The other reason I was inspired to write this recipe and post was because of all the incredibly awesome ramen I’ve seen at the health food store. Made with whole grains, some of them even gluten-free, I couldn’t say no! Now, you could make your own noodles if you like (this is an art I greatly admire) but in the interest of saving a smidgen of time, buy yourself some noodles and get to the ramen even faster.

Ramen Revisited + How to make Dashi

Serves 4 (each dashi recipe below serves 2)

Dashi
4 cups / 1 liter water : 60g dried shiitake mushrooms (do not use fresh)
4 cups / 1 liter water : 20g kombu

Directions:
For the kombu dashi, place .7oz / 20g of kombu in 4 cups / 1 liter of water overnight in the fridge. In the morning, discard the kombu, strain the remaining liquid and warm it in a pot on the stove until just barely simmering. Serve.

For the shiitake dashi, remove any dirt or debris from the dried mushrooms and place in 4 cups / 1 liter of water. It is important to submerge the mushrooms, so place something on top of them, such as a smaller glass lid, and set them in the fridge overnight. In the morning, remove the mushrooms, squeezing out as much liquid from them as you can. Set the mushrooms aside, strain the remaining liquid and warm it in a pot on the stove until just barely simmering. Serve.

Ramen
3-4 bunches baby bok choy, quickly stir-fried in a little shallot and garlic
2 carrots, julienned
2 spring onions, sliced
2 soft-boiled or medium eggs (to suit your taste) (optional)
1 pack whole grain ramen noodles (gluten-free, if desired)

To serve
dried or fresh chilies
tamari or miso, to taste (use discretion!)

Directions:

1. Prepare all the ingredients: stir-fry the bok choy or other greens, julienne the carrots, slice the spring onions, slice the rehydrated shiitake mushrooms, soft boil the eggs.
2. Bring a pot of water to the boil. Add the noodles and cook according to the package instructions.
3. While the noodles are cooking, ladle the broth into the bowls. Add the hot noodles and all other ingredients. Take a moment to arrange the food in a pleasing way, sit, and enjoy.

https://www.mynewroots.org/site/2015/03/ramen-revisited-how-to-make-dashi/