In a saucepan add sesame oil, garlic, ginger, black pepper, chili flakes, spring onion bulbs, tofu and mushrooms. Cook over medium to high heat for a couple of minutes until browned.
In a separate bowl mix together veggie stock, water, soy sauce, maple syrup, and miso paste. Then add mixture to your saucepan. Cover and cook on low to medium for 3 minutes.
Next cut bok choy leaves from the stems, slice stems length-ways and add to your saucepan. Cover and cook for 3 minutes.
While your saucepan bubbles, get out a serving bowl and add your spinach and sliced bok choy leaves.
Add ramen noodles to the saucepan and cook on a medium heat until soft.
Once you're ramen is cooked, add everything in the saucepan to your serving bowl on top of the spinach and bok choy leaves. The heat from the broth will wilt the greens.
Add your toppings (sesame seeds, seaweed, microgreens, etc.) Serve and enjoy!

1 package of ramen noodles
1 tablespoon sesame oil
1/2 teaspoon garlic, minced
1 teaspoon ginger, minched
1/4 teaspoon cracked black pepper
1 pinch dried chili flakes (or to taste)
1 cup veggie stock + 1 cup boiled water
1 tablespoon soy or tamari sauce
1 tablespoon maple syrup
1 teaspoon miso paste
1-2 spring onion bulbs, sliced
2-4 mushrooms of your choice, sliced
1/4 cup cubed pre-marinated tofu
4 bok choy stems + leaves
1 cup fresh baby spinach leaves
Black or white sesame seeds, to taste
Chopped seaweed, to taste
1-3 spring onion stems, chopped
Microgreens, to taste