Soak the mushrooms in a bowl of water for at least 20 minutes. This will rehydrate the mushrooms.
Brush both sides of the the piece of kombu with a slightly damp cloth. Don't rinse it under water or it will wash away some of its flavor.
Heat the canola oil in a pot over medium-high heat. Once the oil is shimmering, add the ginger slices and garlic cook for 30 seconds. Add the hydrated mushrooms, kombu, and vegetable broth, and bring everything to boil, covered. Once boiled, reduce the heat to medium-low and let it simmer for 10 minutes. If you have more time, simmer it for an additional 5 to 10 minutes.
Uncover the pot and add the soy sauce and instant ramen to the pot. Let the noodles cook for about 3 to 4 minutes, until they soften. Add the baby bok choy to the pot and cook them for about 2 minutes, until they turn vibrant green.
Use tongs to remove the kombu and the mushrooms. Slice up the mushrooms to serve. I usually discard the kombu.
Add the scallions and sesame oil to the pot and swirl to combine the ingredients.
Serve the noodles immediately before the noodles absorb too much broth. Ladle the noodles, broth, and baby bok choy between two bowls. Top with sliced mushrooms. Sprinkle black sesame seeds on the noodles, if desired. Slice the ramen eggs in half and add them to the ramen bowls.