Ramen Broth Varieties I'm trying to gain some variety to my ramen by producing different types of broth. Mostly veggie based, however I'm open to other ideas. I have one type of ramen broth that we like but so far every variation from it has produced a failure. 

Right now the broth itself involves: 


Paprika
Crushed red pepper
salt
soy sauce
mushrooms


This is boiled on low heat for an hour. Sometime for myself I will add Locoto.  After making the broth, I stir-fry on high heat in olive oil a mixture of : 


ginger
garlic
soy sauce.


It works out well and we like it but so far every experimentation outside of this mixture makes a failure (even though this first recipe was itself an experimentation). 

Can someone give a gentle nudge to another broth combination? Particularly I'd like to try to make a curry-based broth.
I'm not aware of any vegetarian Chinese soup stock. Typical ramen stock is "Superior stock" I think. See this link for a reference recipe: https://www.homemade-chinese-soups.com/soups-stocks.html

My advice would be, if you want to make something that is vegetarian, AND, DELICIOUS then you should throw away your idea of making something Chinese styled and instead stick with the French classic: Equal parts onions, celery and carrots. Simmer those and you will have an absolutely delicious stock. Add some light soy sauce to season, and then see how that fits to your ramen.