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Before you start the soup:
Use extra-firm tofu.
Press it briefly and cut into cubes.
Toss with:
Set aside and add it to the bowls at the end so it stays crispy.
Soup Base
Brown the mushrooms well in a little oil.
Add garlic and ginger.
Add broth and soy sauce; simmer 10 minutes.
Add Napa cabbage and cook 3-5 minutes.
Cook Momofuku noodles separately.
Divide noodles into bowls.
Ladle over the soup.
Top with crispy tofu, green onions, and chili crisp.
Method
Other vegetables that would be great if you have them:
The key is adding the tofu at the end. Once tofu simmers in soup for a while, it loses that crisp exterior and gets the soft texture you’re trying to avoid.