Steps

1 Done	Preparations Peel and finely chop the garlic and ginger. Set aside for later. Thinly slice the spring onions and set aside for later. Shred the oyster mushrooms, but don't cut them! Make sure they're not too small, you want larger chunks of mushrooms. Set aside for later. Cut off the bottom of the bok choy and separate each individual leaf. Wash and then set aside for later. Cook the noodles according to the package instructions.
2 Done	The bok choy Add a bit of sesame oil to a pot and add in the bok choy. Sear on both sides until they're browned. Then set aside and sprinkle a little salt on top. Don't clean that pot!
3 Done	The mushrooms In that same pot you used for the bok choy, heat up some sesame oil. Then add in the garlic and ginger and sauté until they are soft and fragrant. Then add in the mushrooms and carefully sauté the mushrooms. Don't stir around too roughly so you don't break the mushrooms. Sauté for about 3 minutes or until the mushrooms are soft and cooked. Also set these aside for later. Don't clean the pot!
4 Done	The broth Again, in the very same pot heat up the vegetable broth. All of those flavours from the ginger, garlic, mushrooms, and bok choy are still in that pot, this will flavour the broth! Bring the vegetable broth to a boil.
5 Done	The base While the broth is coming to a boil, start preparing the bowls. To each bowl add the ingredients for the base (the ingredients listed in "The Base" section are for 1 serving, so for 4 servings you will need 4 times those amounts). Whisk together until combined.
6 Done	Finishing touches When the broth has come to a boil, add in the non-dairy milk (I used soy milk) and let it come to a boil again and then simmer for about 5 minutes. After 5 minutes, add in a bit of the broth to the base in the bowls and whisk again. Then add some of the noodles to each bowl as well as the mushrooms, bok choy, and spring onions. Add more broth to the bowls and top with some more chili oil.