Sauté onions in olive oil on medium heat until translucent and beginning to brown slightly.

Add garlic and ginger and saute for two minutes.

Add broth, kombu, dehydrated mushrooms, gochujang, doenjang and soy sauce. Cook on low for 45 minutes to one hour.

While soup is cooking, cook ramen noodles according to instructions on the package. Set aside.

Sauté white part of bok choy in olive oil and one teaspoon soy sauce for two minutes and then add green and sauté until wilted. Set aside.

Sauté king trumpet mushrooms in olive oil and one teaspoon soy sauce until soft. Set aside.

When broth is ready, strain through a fine mesh strainer, pressing down on the solids.

To plate, add broth to a bowl and then add bok choy and mushrooms on one side and the noodles on the other.