In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger and cook for 5-7 minutes, until the onion is soft and translucent.
Add vegetable broth, soy sauce, miso paste, nutritional yeast, rice vinegar, maple syrup, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
In a skillet, heat sesame oil over medium-high heat. Add mushrooms, bok choy, scallions, and carrots and cook for 5-7 minutes, until the vegetables are tender.
Divide the cooked noodles between four bowls. Ladle the broth over the noodles, then top with the cooked vegetables and bean sprouts.
Garnish each bowl with sesame seeds and sliced jalapeño pepper, if desired. Serve hot.
Notes
NUTRITIONAL FACTS:Calories: 380 | Total Fat: 13.5g | Total Carbohydrates: 56g | Dietary Fiber: 7g | Protein: 15g