Smoky Vegan Ramen

Add the chopped daikon radish, carrots, and onion to a large pot. Cover with the water, and add the coconut sugar and salt.
Bring to a boil over medium heat and let it simmer gently uncovered for about 1 and 1/2 hour. It will reduce by about 1/3. In the meantime, prepare the chili oil and mushrooms.

Heat the oil over low-medium heat, in a medium-size saucepan. Once hot, add the minced shallot and garlic, and fry for 2-3 minutes.
Add the red pepper flakes, Korean chili flakes, white sesame seeds, and smoked paprika, and cook for one more minute. Remove from heat, transfer to a small bowl and let it cool.

Heat the oil over medium heat in a non-stick skillet. Once hot, add the garlic and ginger and fry for 1-2 minutes, or until fragrant.
Next, add the sliced mushrooms and sauté for another 3-5 minutes, or until mushrooms are cooked.
Pour in the soy sauce and coconut sugar and cook for another minute. Remove from heat and cover.

Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.
For one serving: Add about one teaspoon of the chili oil to a large bowl. Next, add 1/3 of the cooked noodles and top with some of the sautéed ginger mushrooms, tofu slices, and a couple tablespoons of corn. Pour about 1 and 1/2 cup of the piping hot broth into the bowl and top with 1/4 cup of green onions. Serve immediately!
Broth as well as mushrooms will keep for up to 3 days in the refrigerator.