Heat the oil in a wide pot over medium heat. Add the onion and cook for 6-8 minutes until it begins to soften. Pour in the vegan dashi broth and bring to a boil. Add the soy sauce, mirin, and sesame oil. Reduce heat and simmer, covered, for 30 minutes.

Combine the shaved carrots in a small bowl with the sesame oil and shichimi togarashi, and use your hands to coat the carrots with the mixture. Season with a sprinkle of salt and set aside.

Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain, rinse and divide between four bowls.

Scoop out half a cup of the warm broth. Add the tahini, miso, and chili oil and mix to combine to temper the tahini.

Add the torn tofu and the baby bok choy to the simmering broth. Turn off the heat and stir in the tahini-miso mixture. Stir gently to avoid breaking up the tofu too much. Cover and let stand for 5-7 minutes until the bok choy is bright green and tender—taste and season once more to your preferences.

Ladle the warm broth over the noodles and divide the carrots between bowls. Garnish with more shichimi-togarashi and a sprinkle of black sesame seeds if you like. Enjoy!