this was our lunch at home one weekend and it is perfect for these cold days. the soup starts with a leek, ginger and chilli base, liquified with combu dashi and semi-crushed soy beans, and then depth of flavour is added by a miso and ground sesame seed paste. spot, spot on. i found the original japanese version of this recipe in a wonderful Japanese recipe book. AND there are more vegetarian ramen recipes in this delectable book, as winter wears on i will try them and post.
i have translated and popped this recipe in the ii-ne-kore vegetarian recipes section over on the left. i have also included there justbento's basic vegan combu dashi as it forms the base of most vegetarian japanese cooking.