Once the pot is hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5 o 8 minutes or until the onions have browned along the edges.
Add 1 cup of the mushroom broth to deglaze the bottom of the pan, scraping up any bits that have stuck to the bottom.
Add the remaining 3 cups of mushroom broth + 2 cups water, tamari, and mushrooms. Stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least an hour, or up to 2-3 hours, stirring occasionally. The longer this cooks, the more the enhanced the flavor will be.
Taste your broth and adjust the seasonings a needed (add salt, sriracha, or additional tamari if desired).
When your about 30 minutes from serving, start prepping your toppings (green onions and carrots*) then the noodles.
NOODLES: bring pot of water to a boil. Once boiling, add ramen noodles. Allow to boil for 3 minutes, then separate noodles with fork. Allow to cook for another minute, then drain and rinse with cold water.
To serve, put 1/4 of noodles into bowl then pour broth over it. Top with carrots, green onions, cilantro and any other garnishes*
Store your broth (separate from the noodles) in the refrigerator for up to 5 days.
Additional toppings for your ramen: tofu (or other protein of choice), bok choy, cilantro, soft-boiled egg.
To make the tamari roasted carrots, chop up about 1 cup of carrots in coin-sizes. Toss with tamari and garlic powder. Roast at 350F for 25 to 30minutes.