Heat 1 tablespoon of sesame oil in a pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant.

Add the vegetable broth (or water) and kombu to the pot, bringing it to a simmer.

Stir in the sake and soy sauce, adjusting the amount to taste. Add the dark soy sauce, if using, and sugar. Season with salt.

Allow the broth to cook for about 20 minutes, then remove the kombu.

In a separate pan, heat 1 tablespoon of sesame oil. Add the sliced mushrooms and sauté, then add 1 tablespoon of soy sauce, brown sugar, and sake or mirin. Cook until the mushrooms are glazed.

Cook the fresh ramen noodles according to package instructions.

Serve the broth over the noodles in two bowls. Top with glazed mushrooms, chopped green onions, vegan 'fish' cakes, sesame seeds, nori sheets, and drizzle with chili oil, to taste.