Coconut Curry Ramen with Crispy Tofu

0 Preheat oven to 425 degrees and line a large metal baking sheet with parchment paper. Spread the shredded tofu on the baking sheet and drizzle with tamari or coconut aminos, maple syrup, and a light spray of oil if desired. Toss to evenly coat and spread across the sheet. Bake for 20-25 minutes until crisp and golden, tossing once halfway through.
1 Meanwhile, heat a medium Dutch oven or soup pot over medium low heat. Add a splash of water or cooking oil to coat and add in the onion, garlic and ginger, sautéing for 2-3 minutes until fragrant. Add in the miso and curry paste and stir to combine. Pour in the water and add the salt, pepper, bouillon cube, coconut aminos and mushrooms. Bring to a boil, reduce heat to a simmer, cover and let simmer for 15-20 minutes until mushrooms are tender.
2 Pour in the coconut milk, lime juice, and season to taste. Add in the bok choy and heat through.
3 Place the noodles in a serving bowl and top with broth, bok choy, mushrooms, and tofu, and sprinkle with cilantro, green onion, chopped peanuts, sesame seeds, and a drizzle of chili crisp.