Speedy Miso Spinach Mushroom Ramen

In a Dutch oven (non stick is very helpful here), heat oil until shimmering. Turn the heat down to medium low to low and add the mushrooms, ginger, garlic, and white parts of the onions. While the pot will be crowded, allow the bottom layer of mushrooms to cook for a few minutes before stirring. This will help the mushrooms sear a bit. Stir occassionally for about 6 minutes. You'll notice the garlic and ginger stick to the bottom of the pot (but watch the heat because you don't want the garlic and ginger to burn). Just scrape the garlic and ginger when you stir the mushrooms. When the broth is added, the pan will deglaze and those bits will add delicious flavor! Add the broth, water and bring to a boil. Scoop out about a cup of broth and set aside to cool a bit. Once boiling add the noodles to the pot, turn down to medium and simmer for five minutes or until the noodles are tender. Remove from heat. Add the miso paste to the cup of broth and and whisk to dissolve. Pour the miso slurry into the ramen pot and stir. Taste for seasoning adjustment and add Tamari if a more salty taste is desired.  Ladle into soup bowls, top with a handful of spinach and sprinkle with sesame seeds. Serve immediately with extra spinach, sesame seeds, sriracha, herbs, tamari and onion greens.  Store leftovers in a lidded container, in the refrigerator, for up to three days.