This mushroom based ramen is entirely plant-based, and takes advantage of the rich flavor you can get from assorted mushrooms to form its base. Topped with assorted fresh and pickled vegetables, you get a ton of flavor and texture.
The Nutritional Value panel is using a typical low-sodium vegetable broth. Note that, as this is a soup, the sodium is higher than a typical meal: but you probably won't drink all of the broth so you will likely consume much less sodium than indicated in the nutritional values (unless you drink the broth!) To further reduce the sodium, use or make a home-made sodium free broth.
Ramen noodles are offered in gluten free and regular options - regular noodles are wheat based. Most dry noodles (at least all I've seen) are oil free and vegan by default. Fresh might not be, so read packages carefully.
The broad bean paste is easy to find at many larger grocery stores or at an international/asian grocery store.
The umami seasoning blend can be made from a recipe on this site, found at Trader Joe's, and is also offered by additional brands (you can order it online). The nutritional values are using the recipe found on this site.
Pickled ginger used on ramen is not the same as sushi ginger. It is pickled in plum vinegar. You can either make your own, or find it at an international or asian grocery store. I found a large package at my local store in a small town, so it should be somewhat easy to find, or of course you can omit.