Add 8 cups of water along with the remaining half head of garlic, and dried shiitake mushrooms if using. Bring to a boil. Once boiling, reduce to a simmer and add in the herbs, whole black peppercorns, miso paste, and a generous pinch of salt. Let the broth cook for about 20-30 minutes or until significantly reduced. Taste and adjust seasoning, adding more salt if required. You can also add a dash of soy.
Once the broth is done, strain using a fine mesh sieve into a clean pot to remove all the aromatics and herbs.
Meanwhile, cook the ramen noodles in a pot of salted boiling water until al-dente. Drain and run under cold water to stop the cooking process. Toss with a little bit of oil to prevent clumping.
Heat 2 tablespoons oil in a pan. Add the tofu cubes and cook for a couple of minutes on each side, until uniformly browned and golden. Remove from heat and season with a pinch of salt.
Assemble the ramen bowls:Divide the ramen noodles into individual bowls, and top with tofu cubes, mushrooms, and water spinach. Ladle some of the broth into each bowl. Garnish with black sesame seeds, chopped green onions, and a little bit of chilli oil.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-ramen/