Place the dried mushrooms in a bowl with 3 dl (1¼ cups) of cold water. Depending on the type of mushrooms, leave for 10-30 minutes. Turn them a few times so that they absorb enough water. Once fully soaked, gently squeeze the water out of the mushrooms and chop them. Save the mushroom broth for later use.
Chop all the vegetables and prepare all the mushrooms.
Heat the oil in a large saucepan. Add garlic, ginger, button mushrooms, and the rehydrated mushrooms. Sauté for about 5 minutes.
Pour the chicken stock, soy sauce, miso paste, and the remaining mushroom broth (about 2 dl / ⅘ cup) into the saucepan.
Bring to a boil, cover, and simmer for 20 minutes.
Add the enoki and wood ear and simmer for about 3 minutes.
Add the pak choi and simmer for a further 1 minute.
Cook the ramen noodles according to the packet instructions and mix them into the soup.
Taste with rice vinegar, soy sauce, and freshly ground pepper.
Serve in soup plates with soft-boiled eggs and spring onions.