This vegan version of the classic Chinese soup is packed with flavor and topped with veggies and crispy tofu.
Open your package of tofu, dump the water, wrap the tofu in paper towel and press it under a heavy flat-bottomed object such as a cast iron pot for 20 minutes. Finely chop garlic and ginger and roughly chop the mushrooms. Add ginger, garlic and mushrooms to a large pot over medium heat. Cook, stirring constantly for 3-5 minutes, until lightly browned. Add 1 tbsp soy sauce and cook for 1 minute. Then add the broth and bring to a boil. Turn the heat to low and simmer for 30 minutes. After 30 minutes taste your broth. Add more soy sauce if desired or for a deeper flavor continue to simmer for up to 90 minutes.
Once tofu has been pressed unwrap it and cut it into 1/2" cubes. Place the tofu chunks and 2 tsp soy sauce in a bowl and let marinate 10 minutes. Stir in flour, 1 tbsp at a time until each piece is coated. Warm sesame oil in a skillet over medium heat. Add tofu and cook for 3 minutes, flip and cook for 3 more minutes.
Bring a medium sized pan off water to a boil. Add the ramen noodles and cook according to package instructions.
To serve, first place noodles in the bowl, then ladle in the broth, top with tofu, corn, carrot, and sesame seeds.