For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
While the tofu is baking, make the soup.
To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
Serve garnished with green onion, ciltantro and crispy tofu.
Video
Notes
Don't want to use tofu? Top with your favourite protein or even try a soft-boiled egg!Want less spice? Omit the chili flakes from the ramen.