Prepare the tofu
1 Wrap the tofu block in a few layers of paper towels. Put it on a large plate and put something heavy on top (a cast iron skillet is perfect). You can add a few jars and cans in a skillet to make it heavier. Alternatively, use a tofu press. Let it sit under the weights for at least 25 minutes, until you are done with the broth. That would ensure that you remove as much liquid from the tofu as possible.
Make the broth
1 First, break the dried shiitake mushrooms using a mortar and pestle. Alternatively, pack them in a ziplock bag and use a kitchen hammer to break them. That would ensure that they are tender faster.
2 In a large saucepan or Dutch oven, heat a small amount of vegetable oil and sautée diced onion, finely chopped ginger, red chili pepper and garlic for a couple of minutes.
3 Add the vegetable stock, water, dried shiitake and a sheet of kombu (if using) and bring to a boil. Simmer uncovered for about 20 min over medium heat. Remove the kombu sheet with kitchen tongs. Add unsweetened almond milk, mirin and tamari or soy sauce. Combine the miso paste with about 1/2 cup vegetable broth or water in a bowl until smooth (use a whisk or a miso muddler). Remove from the heat. Transfer the broth to a food processor and blend until smooth. Pour the broth back into the pot and keep warm (don't boil it again).
Fry the tofu
1 Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.
Prepare the veggies and noodles
1 Cut bok choy in half lengthwise. Julienne carrots (you can also slice them). Chop mushrooms. Heat a frying pan to medium high heat and add a lug of vegetable oil. Put the bok choy halves on the pan cut side down and fry for 2-3 minutes until slightly charred, then flip and cook for another 2 minutes. Set aside and add carrots and mushrooms to the pan. Stir-fry them for 3-4 minutes until softened and golden brown. Set aside and add baby spinach to the pan. Cook it for just a minute until it releases the liquid. Prepare rice noodles according to the instruction on the package. Rinse them under tap water and drain well.
Assemble the ramen
1 Distribute rice noodles, tofu, bok choy, carrots, mushrooms and baby spinach among four bowls and pour the broth over. Sprinkle with scallions, hot peppers or sriracha (optional), sesame seeds and sesame oil. Enjoy!
