COOK THE NOODLES: Cook ramen noodles according to package directions. I would suggest putting a separate pot of water on to boil when you start cooking the veggies to save on time. Once cooked, drain noodles in a strainer and set aside.
COOK THE VEGGIES: While you wait for the water to boil / the noodles to cook - Preheat a medium sized pot over medium-low heat. Add coconut oil, leeks, and a pinch of salt (to help them soften more quickly). Sauté for 7 minutes, or until they begin to soften and the white parts start to become translucent. Turn up to medium heat and add in mushrooms and another pinch of salt (to draw moisture out of the mushrooms). Sauté for another 5 minutes. Add garlic and ginger and sauté for another minute. Add miso paste and sauté stirring often for another minute until the paste has softened.
MAKE THE BROTH: Add broth, almond milk, aminos, chili paste, salt and pepper to pot. Stir to ensure miso paste has dissolved into the broth and cover. Bring to a boil and then turn down to very low heat. Cover and simmer for 10 minutes.
MAKE YOUR BOWL: Portion out the cooked noodles into a bowl. Place chosen add-ins into bowl (I like spinach, shredded rotisserie chicken or spicy shrimp, and green onions). Pour mushroom broth over top.
Notes
You can save a lot of time on prep by using already minced garlic and grated ginger.*can swap for chopped onion or shallots as needed**can swap for whole-wheat ramen, rice-millet ramen, zucchini noodles, spaghetti squash, or shirataki noodles to accommodate food allergies and low-carb dietary needs***to make it vegetarian, use vegetable broth and add more aminos to taste****can swap for soy milk or cashew milk