Soak 15g of Konbu, 1 dried shiitake mushroom in 1.5L of water overnight in a small pot.
The next day, put the pot on the stove and bring the dashi up to 175 degrees Fahrenheit and hold at that temperature for 15-20 minutes.
Remove the konbu and shiitake and reserve 200ml of dashi stock to make the vegan shoyu tare.
Add 1/4 of a waxy potato, 1/4 of a round onion, green onions and garlic to the remaining dashi stock. Simmer for 1 - 1.5 hours.
Remove all the vegetables from the dashi and your dashi veggie stock is done
Add 300ml of Oatmilk and 100ml of the dashi stock to a pot and heat up to 190 degrees Fahrenheit.
Add 30ml of the Vegan Shoyu Tare and 20ml of fried shallot oil to a heated bowl.
Cook your noodles according to instructions
While noodles are cooking add 400ml of hot Vegan Tonkotsu Base Soup to the bowl
Strain noodles well of all excess water and add the noodles to the bowl. Recommended toppings are Roasted Tomatoes, Spicy Bean sprouts, Kikurage Wood ear mushrooms, Fried Shallots, Green Onions