Place a large pot over medium-high heat add oil and onions, cook until soft and translucent, about 3-4 minutes. Add the garlic and ginger and let cook until you can smell the aroma, about 3 minutes. Add the sliced shiitake, reduce the heat and cook for another 5-7 minutes and let the mixture continue caramelizing.

Add the water, soy, miso, and honey and bring to a boil, add the cayenne. Between the miso and soy you will have a nice flavor combination and balanced salt level, but fix seasoning if needed.

Reduce the heat and cook for 30 minutes (this can be a great time to work on creating the noodles). Once ready strain and reserve the clear broth.

Assembly

Choosing the toppings and assembling the Ramen is the heart and soul of a good Ramen soup.  Start by placing some noodles in the bowl and top with some broth. Now it’s time to show your artistic side and choose your favorite toppings, combining a variety of shapes, colors and textures.

Serve warm and slurp! 

For the mushrooms I chose to use raw enoki mushrooms and crisped shiitakes, here's how to crisp them:

After washing the mushroom, remove the tip of the stem (don't remove the entire stem, just the tip), and slice thin. Preheat the frying pan and add a teaspoon of canola oil. Add the mushrooms and make sure to not over crowd the pan.  Cook on each side until golden brown (we are not looking to caramelize them by a slow cooking on low heat, but crisp on a quick high heat cooking).