Place kombu and 1 quart warm water in a saucepan. Rest 30 minutes. Place pan over medium-high heat and bring to a boil. Stir in bonito flakes and remove pan from heat. When bonito flakes settle to the bottom, strain broth. Combine broth, ginger, soy sauce, mirin, and garlic in a pan and place it over low heat.

In a medium skillet over medium heat, cook sausages, turning links so all sides are browned and cooked to 165°. Transfer sausages to a plate. Toss bok choy into skillet and sauté for two minutes.

Divide cooked ramen noodles among 4 warm bowls. Top each bowl of noodles with ¼ of the sautéed bok choy. Slice sausages and divide pieces among bowls. Pour equal amounts of broth into bowls, garnish with chiles and scallions, and serve immediately.