CURRY RAMEN: Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add the broth and coconut milk let it come to a gentle rolling simmer before turning the heat to low and letting it simmer for 20 minutes. Prepare ingredients for bowl in the meantime.

TOFU: press as much water out of the tofu as you can using tea towels or paper napkins. Dice tofu into small cubes. Place in zip-top bag along with cornstarch and a pinch of salt. Zip the bag and shake until the tofu is evenly coated. Heat a skillet over medium high heat with the oil. Add the tofu pieces and cook for 4-5 minutes or until the tofu starts developing color. Add the reserved paste and stir to combine. You may need 1-2 tablespoons of water to help coat the tofu if your paste is on the thicker side. Let cook for 2-3 minutes or until paste adheres to tofu.

EGGS, RAMEN, VEGGIES: Prepare the ramen and the mushrooms according to package directions and divide them into serving bowls. In a medium bowl, prepare an ice bath with lots of ice and water. Heat a large pot of water to a gentle simmer. Add the bok choy and allow to cook for 30 seconds or until the greens turn more vibrant. Place bok choy in the ice bath. Remove bok choy to serving bowls when cooled. Making sure the pot of water is set to a gentle simmer, add the eggs one at a time gently lowering them with a slotted spoon. Let cook for 5-6 minutes and remove to the prepared ice bath for several minutes. Check the curry base for seasonings. If it's too thick, add more broth to preference.

SERVING: Ladle the soup onto the noodles, bok choy, and mushrooms. Top with tofu. Peel the eggs gently. Place the whole egg on the bowl and gently slice and open with a knife. Top with chopped cilantro, scallions, sesame seeds and oil as desired.