The night before your planned ramen meal, make the dashi stock. In a large jar, add the konbu, stock powder or bonito flakes, mushrooms and water. Close the lid tightly and let soak overnight. Strain all the ingredients from the stock before using.
Make the ramen soup. In your pressure cooker pot, add the chicken stock and the dashi stock. Close and seal the lid and cook, using the Soup program or equivalent, 40 minutes. Alternatively if not using a pressure cooker, simmer gently over medium low heat, about 2 hours.
Make the miso tare. In a medium bowl or your food processor jug, add all the ingredients except for the miso paste.
Blitz into a smooth paste, using a stick blender or your food processor.
In a medium skillet over low heat, add the miso tare mixture and cook, stirring constantly, 3 minutes.
Remove from heat. Add the miso paste and stir to thoroughly combine.
Prepare the noodles. Bring a pot of water to a boil. Add the noodles and cook, stirring to loosen them up, 2 minutes. Drain in a colander.
Assemble the ramen. In individual noodle bowls, add two tablespoons of miso tare.
Add 400 ml (slightly under 2 cups) of ramen broth. You can also add a bit of the broth first to mix and completely dissolve the miso tare, before pouring in the remaining broth.
Top with your desired toppings. I usually add chicken chashu, ramen eggs, sliced green onions, and dried seaweed (nori).