Vegan Ramen with Roasted Red Miso Veggies

Name: Vegan Ramen with Roasted Red Miso Veggies
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese, American
Ingredients: 2 tbsp. vegetable oil; 1 medium yellow onion, chopped; 1 large carrot, peeled and sliced; 10 cloves garlic, peeled, smashed; 1 4" piece ginger, cut into 1/4" slices; Kosher salt; 5 oz. fresh shiitake mushrooms (stems removed, caps reserved for later); 2 3" segments kombu (the more dusty, white powder, the better!); 1/2 oz. dried shiitake mushrooms; 2 heads baby bok choy, quartered; 6 green onions, chopped; 4 cups vegetable stock; 6 oz. baby portobello mushrooms, quartered, stems removed and discarded; 5 oz. shiitake mushrooms (reserved caps only); 1 large carrot, thinly sliced; 1/2 c. shelled edamame; 1 tbsp. red miso paste; 2 cloves garlic, grated; 1 tsp. ginger, grated; 2 green onions, whited minced, greens thinly sliced and reserved; 1 tbsp. vegetable oil; 1/4 c. soy sauce; 1/4 c. mirin; 1 tbsp. toasted sesame seeds; 1 (10 ounce) pack dry ramen wheat noodles; Sesame oil; Sesame seeds; Green onions