1. Press the tofu, pat it dry, and slice it into strips or cubes.

2. Heat sesame oil in a skillet and sear the tofu until golden on both sides, then set it aside.

3. In a soup pot, sauté garlic, ginger, mushrooms, and carrots until fragrant and slightly softened.

4. Pour in vegetable broth and bring it to a gentle simmer.

5. Whisk in miso paste and soy sauce until the broth is smooth and flavorful.

6. Add spinach or bok choy with kale or broccolini and simmer just until the greens are tender.

7. Cook ramen noodles separately according to package directions, then drain.

8. Divide noodles into bowls and ladle the hot broth and vegetables over them.

9. Top with golden tofu, green onions, lime juice, sesame seeds, chili oil, and cilantro.

10. Serve immediately while the noodles are springy and the broth is hot.