Measure out all ingredients and prep vegetables. Chop green onions separating white and green portions. Mince garlic. Slice or mince jalapeño (remove seeds for less heat).

Press tofu for 15 minutes to remove excess water, then cube. In a small skillet, pan-fry tofu cubes in 1 teaspoon oil over medium-high heat until golden and crispy on all sides, about 8-10 minutes. Set aside.

In a large pot, heat avocado oil over medium-high heat. Sauté sliced mushrooms until golden and tender, about 5-6 minutes. Remove and set aside most of the mushrooms for topping.

Add sesame oil to the pot along with jalapeños and white portions of green onions. Sauté for approximately 4 minutes. Add minced garlic and sauté an additional 30 seconds until fragrant.

Add vegetable broth, miso paste, soy sauce, and Sriracha. Whisk well to dissolve miso paste completely. Switch to high heat and bring broth to a boil. Once boiling, reduce to low heat and cover.

Add edamame to the broth and let simmer for 3-4 minutes. If using additional veggie toppings and prefer them softened, add them now to cook in the broth.

In a separate pot, bring water to a boil and cook ramen noodles according to package instructions (fresh noodles cook fast, dried noodles take 3-4 minutes). Drain noodles and add to broth.

Stir in nutritional yeast if using. Mix well and remove from heat. Once cool enough to taste, adjust seasoning as desired with additional Sriracha or soy sauce.

Divide ramen and broth into bowls. Top with crispy tofu cubes, sliced green onion tops, reserved sautéed mushrooms, soft-boiled egg halves (if using), and desired toppings.