Prepare the Broth:

• In a large pot, combine 4 cups of vegetable broth with 1 tablespoon of miso paste, 1 tablespoon of chili paste, 2 minced garlic cloves, and the minced ginger (1-inch piece).
• Stir the mixture well to ensure the miso paste is fully dissolved and all ingredients are combined.
• Bring the broth to a gentle simmer over medium heat, allowing it to cook for about 10 minutes. This will develop the flavors.

Cook the Ramen Noodles:

• While the broth simmers, bring a separate pot of water to a boil.
• Add the ramen noodles to the boiling water and cook according to the package instructions (typically 3-5 minutes).
• Stir occasionally to prevent sticking. Once cooked, drain the noodles and rinse briefly under cold water to stop cooking. Set aside.

Prepare Toppings:

• While the broth and noodles are cooking, prepare your toppings:
  • Tofu: If using firm tofu, cut it into cubes and pan-fry in a non-stick skillet over medium heat until golden brown on all sides. Alternatively, you can bake it for a healthier option.
  • Soft-Boiled Eggs: Bring a small pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Transfer them to an ice bath for a few minutes, then peel and slice in half.
  • Bean Sprouts and Green Onions: Rinse and slice as needed.

Assemble the Ramen:

• In serving bowls, place a portion of the cooked ramen noodles.
• Ladle the hot broth over the noodles.
• Top with fried tofu cubes, bean sprouts, and the sliced soft-boiled eggs.
• Garnish with sliced green onions and a sprinkle of sesame seeds if desired.

Serve and Enjoy:

• Serve immediately while hot.
• Feel free to add more chili paste for extra heat or drizzle with sesame oil for enhanced flavor.