In a pot, combine vegetable broth with miso paste on medium heat, mixing well to disperse the paste.
Slice a carrot into matchsticks and thinly slice a little bit of onion and add them into the pot, letting everything simmer together for about 5 minutes.
Add the dry ramen noodles (without any accompanying flavorings), sliced mushrooms, and diced snow peas. Let the noodles cook in the broth- it should take another 5 minutes or so to cook.
Add salt to taste, particularly if your vegetable broth is slightly bland.
In the meantime, poach or fry up eggs and dice green onion for garnish.
Ladle the soup into bowls when the noodles are soft and top each bowl with an egg and green onion.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/03/03/japanese-ramen/