In a large bowl, combine shiitake mushrooms and two cups hot water; let stand until softened, about 20 to 30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about two minutes. Stir in reserved shiitake mushrooms until golden and browned, about three minutes. Stir in reserved mushroom water, broth, white miso paste, and soy sauce. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15 to 20 minutes.
Stir in assorted mushrooms; simmer until softened, about three to five minutes. Stir in ramen until noodles are just tender, about three minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
Serve immediately, garnished with soft boiled eggs, green onions, and smokehouse portabella jerky.
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