Put dried shiitake mushrooms and filtered water in a large bowl. Be sure mushrooms are submerged. Use something to weigh the mushrooms down, if needed. Leave overnight in refrigerator.

Boil a large pot of water. Cook ramen noodles according to package instructions.

In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add eggplant rounds. Top with dulse flakes and cook until tender on both side, approximately 5 minutes each side. Set aside.

Using the same skillet, heat the remaining 1 Tbsp avocado oil over medium heat. Add shallots and garlic. Cook until vegetables soften, a couple minutes. Add baby bok choy. Saute until done, approximately 5 minutes. Set aside.

Transfer mushroom water into a pot, straining broth through a fine mesh strainer. Cut dried mushrooms into thin strips. Heat mushroom broth over medium low heat. Add scallions and tamari.

Using the same skillet, heat up shiitake mushrooms. In each bowl, add noodles, broth, bok choy, eggplant, egg, shiitake mushrooms. Top with dulse flakes (optional).