Set a large pot over low-medium heat. Add sesame oil.
Once it's hot, add ginger + onion + garlic. Stir-saute for 2-3 minutes, or until the onion is translucent.
Add water + kombu + shiitake mushrooms + soy sauce + rice vinegar + white vinegar + salt + pepper + sugar.
Mix well and bring it to a simmer. Once it starts simmering, cover the pot and continue to simmer over low-medium heat for 30 minutes. In the meantime, let's prepare the other ingredients.
Step B : Prepare pan-fried tofu + bok choy + corn + noodles
Set a non-stick pan over medium heat.
Brush it with a bit of olive oil. Evenly sprinkle salt and pepper on the surface.
Place tofu slices on top and let it fry for 2-3 minutes, or until golden. Flip and fry the other side. Remove from the pan and set aside.
Again brush your pan with a bit of olive oil. Place the bok choy (sliced part facing down) and let it fry for 3-4 minutes, or until the leaves are wilted and start to brown. Flip and sprinkle salt and pepper on top. Let it fry for 40-50 seconds.
Turn off the heat and set aside.
Step C : Prepare noodles + corn
Boil ramen noodles according to package instructions. Once cooked, drain and set aside.
Boil sweet corn. Drain and set aside.
Step D : Slice the mushrooms
By now, the simmering soup should be ready. Using a strainer, remove the non-liquid ingredients. Do not turn off the heat of the pot. Reduce it to low and cover with a lid.
Separate the mushrooms and cut them into slices. Discard the rest.
Step E : Assemble
Transfer the cooked noodles to a bowl and assemble bok choy + tofu + mushrooms + sweet corn. Pour in the hot soup and garnish with toasted sesame seeds.
That's it! Enjoy your hot and flavorful bowl of vegan shoyu ramen. :)