To make the miso tare, grind the mushrooms, wakame and sea salt in to a sugar consistency. Add the nutritional yeast and grind again. (I used a small spice/coffee grinder)

Put three tablespoons (60 grams) of the ground mixture in to a bowl with the miso paste, soy sauce and sake. Stir to form a paste. 

Spoon the paste in to a large saucepan and heat on low while stirring for two to three minutes. 

Add the vegetable stock and stir well to combine. Cook on low for around five minutes. 

Meanwhile, remove the pak choy stalk and wash the leaves well. Drain. 

Stir in the two cups of soy milk to the broth and continue to cook on low heat for fifteen minutes. Taste and add sea salt if required. 

Bring a pot of water to the boil and cook the dried ramen noodles for around two minutes. I cooked my noodles for half the time advised on the packet, which was four minutes. The noodles will continue to cook when added to the hot broth. Just before you remove the noodles, add the pak choy to the boiling water to blanch for around twenty seconds.  

Strain the noodles and pak choy. 

To serve, ladle the broth in to a bowl and add the noodles. Place the blanched pak choy on top, followed by some pickled ginger or kimchi and a small handful of chopped green shallots. Sprinkle with black sesame seeds to serve.