This is a deliciously simple bowl of fusion ramen to whip together that is also endlessly customizable. Don't have bok choy? Choose another vegetable that you love! Love garlic as much as I do? Triple or quadruple the amount called for! This particular ramen recipe was inspired by the author's, Chloe Coscarelli, love for a vegan ramen noodle bar in LA called Ramen Hood.
Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and rinse with cold water and return to the pot, off the heat.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. When it shimmers, add the tofu and sear for about 3 minutes on each side, until golden and crispy. Add more oil as needed if the pan looks dry. Add the hoisin sauce, then reduce the heat to low and turn the tofu to coat.
In a large saucepan, heat the remaining tablespoon of vegetable oil over medium-high heat. When it shimmers, add the mushrooms and bok choy and cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms are soft and the bok choy has wilted. Add the garlic, curry powder, and salt and cook for about 1 minute more, until fragrant. Add the broth and bring to a boil, then reduce the heat to low and stir in the coconut milk. Add the cooked ramen noodles and stir until heated through.
Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds, and tofu. If you like a little heat, add a drizzle of sriracha or a dollop of chili-garlic sauce.