Prep the Veggie Dashi Stock: Soak kombu and shiitake mushrooms in 1L of water overnight.
Cook the Veggie Dashi Stock: Add vegetables to the soaked kombu and shiitake mushrooms. Heat until simmering, then remove kombu. Cover and keep at 180 degrees Fahrenheit for 1 and a half hours.
Strain the Veggie Stock: After cooking, strain the veggie stock to remove all solids.
Prepare the Ramen Soup: Blend 1 part veggie dashi stock to 1 part Oatly oat milk. Heat to 190 degrees Fahrenheit.
Serve: Whisk 300ml of the combined soup with 1 tablespoon of miso tare into a heated bowl. Add cooked noodles and toppings of your choice.