1. In a large stock pot or kettle, combine all ingredients except miso paste and bring to a boil over high heat.

2. Once boiling, turn down heat to a simmer and simmer broth for 5 minutes.

3. Turn off heat and let sit for 30 minutes.

4. Strain, discarding onions, garlic and ginger.

5. In a separate bowl, add a ladle of warm broth to miso paste. Whisk together and add back to the broth.

6. Remove broth from the stove and store in container until ready to use.

7. Hard boiled eggs: Place eggs in a pot in 1 layer and cover cold water by 1 inch. Bring the water to a boil over high heat. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for 12 minutes. Drain the eggs and transfer to a large bowl of ice water. Leave them in the ice bath for at least 15 minutes before peeling the eggs. Store in refrigerator until ready to serve.

8. Mushrooms: Heat a saute pan on medium-high heat. Add oil. Saute mushrooms for 5 minutes until they have released moisture and softened. Set aside to cool and store in refrigerator until ready to serve.

9. Tofu: Drain and slice into pieces that are 0.5" x 1.0" x 0.125". Store in refrigerator until ready to serve.

10. Edamame beans: If frozen, bring 2 quarts of water to a boil. Add frozen beans. Return to a boil. Cook for 4 minutes. Drain. Rinse with cold water. Store in refrigerator until ready for service.

To serve

Place 7oz of ramen in a bowl. Ladle 1.75 cups of hot ramen broth over the ramen.

Garnish with 1 oz of sauteed mushrooms, 0.30 oz (1T) of scallions, 2 oz of tofu, 0.7 (2T) of edamame beans, 0.50 oz (2T) shredded carrots, and 1 hard boiled egg sliced in half (1.75 oz).