In a large skillet, heat oil over medium-high heat. Add green onion, ginger and garlic. Cook until fragrant, add to dashi.

Using a mortar and pestle or spice grinder, grind toasted sesame seeds into a fine powder, add to dashi.

Add miso paste to dashi (mushroom and kombu broth). Stir until miso is dissolved. Add soy sauce, almond milk and sesame oil. Reduce heat; let simmer 5-10 minutes.

Cook noodles according to package directions. Divide noodles into two bowls.

Meanwhile, prepare ramen toppings:

For the eggs: Place eggs in a single layer in a small saucepan. Add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove pan from the heat. Let stand for 6 minutes. Immediately place eggs in a bowl of ice water to cool. Remove shells; slice in half.

For the bok choy and asparagus: In a large saucepan, bring 5 cups water to a boil. Add bok choy and asparagus; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice bok choy in half, lengthwise. Set aside.

For tofu: In a large skillet, heat 2 teaspoons oil over medium-high heat. Toss tofu in a bowl with cornstarch. Add tofu to pan, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.

For eggplant, cabbage and chard: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add vegetables, cook until tender and browned, 5-7 minutes. Season with salt and pepper to taste. Remove from pan, keep warm.

Ladle dashi over noodles. Arrange eggs, vegetables and tofu over noodles. Add carrots, corn and green onions. Garnish with optional toppings as desired.