Miso Vegan Ramen

1. Bring water to a boil, then add bouillon paste, garlic, ginger, sliced bamboo shoots, and green onions. Boil for 40 minutes.
2. Meanwhile, prepare toppings. In a large pan, heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms, and spinach and sauté for 3 minutes or until cooked. Season with salt and pepper.
3. For the Crispy tofu: Place tofu cubes on a large plate. Season tofu with salt, then evenly dust the corn starch over the tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each side of the tofu cube until crispy. On the same pan, make room for the avocado, slice it, and cook on both sides for 1 minute (optional: use a grill pan for grill marks).
4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes, then place a strainer over a large bowl and strain the broth.
5. Return the strained broth to a large pot, bring it to a boil, then add ramen noodles and cook for 3 minutes or until noodles are cooked (cooking time may vary depending on brand). Divide noodles and broth between two bowls, then add the sautéed spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro, and a slice of lime. Enjoy!