Preheat oven to 425

Peel sweet potatoes, then spiralize.

In a small bowl, whisk gochujang, sesame oil, honey, avocado oil, salt, and pepper until smooth.

Toss spiralized sweet potato in gochujang glaze, spread out on a baking sheet, and roast at 425 for about 12-15 minutes.

In a small bowl, add dried shitake mushrooms, and pour boiling water over mushrooms (about ¾ cup) and allow to set for at least 1 hour.

Prepare veggies by slicing garlic head in half “hamburger style,” cut yellow onion into quarters, and peel and slice ginger.

In a large stock pot, add dried shiitake mushrooms along with the water they’ve been soaking in along with all other ingredients. Simmer on low for at least 2 hours, until color has browned and a deep, rich flavor has developed.

Grate 2 T garlic and 2 inch ginger into a paste using a microplane.

In a separate pot, add 1 T sesame oil and garlic ginger paste, and saute until fragrant. Once fragrant, deglaze with 2 T mirin.

Strain veggie broth directly into pot and stir well. If you are adding enoki mushrooms, add them in at this point and allow to cook for about 5 minutes.

Your soup is ready to serve!

Ladle broth over cooked ramen noodles, sweet potato noodles, and add toppings of choice. I added sauteed bok choy, marinated eggs, and chili crisp.