Add to a large pirex or heat resistant bowl the piece of kombu and the shiitake mushrooms. Pour over one liter of boiling water, cover with a lid let infuse for 10-15 minutes. This will be our vegan dashi.

In a wok add ½ tablespoon sesame oil and minced garlic clove. Heat for a few seconds then add the shimeji mushrooms simply teared apart with the hands. Sauté on high heat for 3-5 minutes or until soft or to your taste.

Combine the tofu puffs stir well and heat for another couple of minutes. Set aside.

In the same work where you cooked the mushrooms add another ½ tablespoon of sesame oil, the ginger (minced or whole), the white part of the spring onions and the garlic. Heat for 30-60seconds or just enough to infuse the flavours. Add the sake and the tamari or soy sauce, and scrape the bottom of the wok with a spoon.

Remove the piece of kombu from the dashi, and add the broth to the wok.  Finally add the water and season with salt and white pepper. Lower the heat, cover with the lid and bring the broth to a boil. As soon as it reaches the boil turn off the heat.

Prepare the noodle by boiling 1 liter of water with 1 tablespoon of baking soda. Cook for the time indicated on the packet, normally between 4 to 5 minutes.

A couple of minutes before serving the ramen, place the enoki mushrooms in the broth to warm up. They do not need to cook, it's only enough a bit of heat before adding them to the bowl.

Assemble the vegan mushroom soba ramen bowl by placing the noodles on the bottom, cover with broth and top with the two types of mushrooms and the tofu puffs. Garnish with spring onions on top and nori sheets on a side and enjoy straight away.