Press firm tofu to remove excess moisture, cube it, and sauté in a non-stick pan over medium heat until golden brown and crispy, about 8-10 minutes.

In a separate pot, boil water and cook ramen noodles according to package instructions, usually 3-5 minutes. Drain and set aside.

In a large pot, heat a splash of oil and sauté fresh mushrooms until tender and fragrant. Add the spicy miso paste, stirring for about 1-2 minutes. Gradually stir in soy milk, heating until well-blended.

Return cooked ramen noodles to the broth, gently stirring to combine. Taste and adjust seasoning, adding more spicy miso for extra kick.

Ladle hot ramen into bowls. Top with crispy tofu cubes, freshly sliced scallions, and drizzle with sesame oil. Enjoy!