1-Prepping the Tofu: First, press and cube the one 14-ounce package of extra firm tofu to remove excess moisture. Toss the cubes with 1 teaspoon cornstarch, a drizzle of oil, and soy sauce, then bake at 375°F (190°C) for 30-40 minutes until golden and crispy. Once baked, mix in 2 tablespoons hoisin sauce for that extra zing.

2-Cooking the Soup: Next, in a pot, sauté the 8 ounces of sliced shiitake mushrooms and 2 chopped bok choy heads in 2 tablespoons oil for 3-5 minutes. Add 3 minced garlic cloves, 1 inch piece of minced fresh ginger, and 1 teaspoon curry powder, cooking until fragrant that’s about 1 minute of magic smells!

3-Cooking the Soup: Pour in 6 cups vegetable broth and bring it to a simmer, then add 6 to 8 ounces ramen noodles and cook for 3-4 minutes. Stir in one 14-ounce can of coconut milk, 1 teaspoon salt, and a squeeze of lime juice to finish the broth.

4-Cooking the Soup: Assemble your bowls by placing the noodles at the bottom, ladling over the hot broth with veggies, and topping with the crispy tofu. Add optional garnishes like 2 tablespoons sesame oil, 2 tablespoons chili paste, 1 sliced green onion stalk, or 2 tablespoons sesame seeds for a personal touch.

5-Numbered List: Press and prepare tofu as described.

6-Numbered List: Sauté mushrooms and bok choy.

7-Numbered List: Add garlic, ginger, and curry powder.

8-Numbered List: Simmer with broth and noodles.

9-Numbered List: Stir in coconut milk and seasonings.

10-Numbered List: Serve with toppings.