In a medium saucepan over medium-high heat, bring the water to a boil. Turn off the heat and add the Green Sensha, White Peony, Lemon Peel, Ginger Root and Burdock Root. Cover and steep for 10 minutes. Strain and reserve the tea until ready to use. Clean out the saucepan.
In the clean saucepan over medium-high heat, add the vegetable oil. Add the carrot, celery, mushroom, shallot and ginger. Cook for 8-10 minutes until softened. Add the miso paste and the reserved tea. Bring to a boil and then reduce to a simmer for 5 minutes. Skim any sediment off the top of the soup.
Ladle the soup into a serving bowl. Add 4oz of cooked ramen noodles. Top with desired ingredients, such as tofu, radish shoots, nori, soft-boiled egg and togarashi.