First, prepare the broth. Peel and largely dice all the vegetables for the broth

Place in a medium pot, add in the soy sauce, miso, nori, and salt, and add enough water to cover (aim for at least 8 cups).

Bring mixture to a boil, then lower to a simmer and cook for 1-2 hrs.

At this point, also drain the tofu and either press in a tofu press or on a cutting board with heavy books on top.

After 1-2 hrs, drain all excess liquid from the tofu, cut into cubes, and toss in a medium bowl with the soy sauce, paprika, turmeric, salt, chili, garlic powder, and onion powder. Set these aside to marinade.

In a medium nonstick pot, heat 1 tablespoon olive oil over medium-high. Add in the baby bok choi, cut side down, and cook undisturbed for 2-3 minutes. Flip, and cook for 2-3 minutes more. Repeat the process 1-2 more times so that the bok choi is lightly golden brown and cooked without being burnt. Season with some salt and garlic powder.

Remove from pan, add another ½ tablespoon of oil, and throw in the bean sprouts with a little more salt and garlic powder. Cook for 4-5 minutes, until slightly tender and warmed through. Remove from pan.

Finally, add in 1 tablespoon olive oil and cook the tofu on medium heat. Let it cook undisturbed for 2-3 minutes, then flip and let it cook more. Repeat until all sides of the tofu cubes have had a chance to brown.

Set all toppings aside.

Going back to the broth, strain off all the vegetables so you're left with just the liquid. Bring to a boil, add in the ramen noodles, and cook according to package directions.

When ready, divide noodles and broth among 4 bowls, and top with the crispy tofu, bok choi, bean sprouts, mushroom slices, green onion, and one small sheet of nori each. Enjoy!