How to Make It
Prepare ramen noodles according to package directions, omitting salt and fat. Drain and set aside.
Pour boiling water over dried shiitake mushrooms in a heatproof bowl; let soak until tender, about 15 minutes. Drain in a fine mesh strainer set over a heatproof bowl, reserving soaking liquid. Set shiitakes and soaking liquid aside.
Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Add onion, carrot, garlic, and ginger; cook, stirring often, 2 minutes. Add stock, soy sauce, miso, and reserved soaking liquid; bring to a boil over high. Reduce heat to medium-low; cover and simmer 20 minutes. Pour mixture through a fine mesh strainer into a heatproof bowl; discard solids. Return strained liquid to Dutch oven; cover and keep hot over medium until ready to serve.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fresh wild mushrooms and reserved shiitakes; cook, stirring occasionally, until browned and tender, 6 to 8 minutes.
Divide noodles, tofu, and hot broth among 6 bowls. Top evenly with mushroom mixture; sprinkle with scallions, and top with sambal oelek.