Mix all of the marinade ingredients in a shallow bowl, then add the tofu slabs to the bowl and coat them on all sides. Set this aside for at least 5 minutes.

Meanwhile, prep the rest of the ingredients. Then heat a wok or a nonstick skillet over medium heat. Add a teaspoon of oil. Once the oil is hot, place the tofu slabs in the skillet and cook until they are golden brown on one side. Then flip the slabs over and brush the golden side with more of the marinade and continue to cook. Do this least twice to get a really nice, thickened and caramelized sauce coating on all sides of the tofu.

Remove the tofu slabs from the wok, and set aside. Once the tofu is cool to the touch, you can slice and then use.

Add a teaspoon of oil to the same skillet over medium heat. Add the mushrooms and a good pinch of salt and continue to cook for 3 minutes or so, stirring and pressing occasionally, until the mushrooms are starting to turn golden. Then add the ginger-garlic paste and jalapeño and mix in. Cook until the garlic doesn't smell raw.

Then mix in the miso, sesame oil, and sambal oelek. Add ½ cup of the broth, mixing well so that the miso dissolves into the mixture. otherwise, once you pour all of that broth in, the miso will just be a floating blob. Once the miso is mixed into the broth, add the rest of the broth and the coconut milk and salt and mix in. You can use about ¼ to ½ teaspoon salt depending on the salt content of your broth or stock.

Once the mixture is boiling rapidly, add the noodles, then continue to cook until the noodles are cooked to your preference. Ramen will take about 3 to 4 minutes, while thin udon noodles cook in about 7-8 minutes. Stir occasionally, and just when the noodles are about al dente, add the bok choy to the pan, and submerge them in the broth. Continue to cook for a minute or so, then switch off the heat.

Taste and adjust salt and flavor in the stock. You can add about a teaspoon or so of maple syrup or brown sugar , if you like, to balance out the flavor.

Ladle some of the stock into your bowls, scoop the noodles and the veggies into the serving bowls, and top with the sliced tofu, green onion, jalapeño, sesame seeds, lime wedges, and chili oil or crushed pepper flakes, and serve!.