Heat a large soup pot over medium-high heat. Add coconut oil, garlic, shitake mushrooms and ginger. Sauté 2-3 minutes or until it starts to brown.
Add 1 cup of the vegetable broth to deglaze the bottom of the pan.
Add remaining 5 cups vegetable broth, kombu, miso, and tamari and reduce to low and let simmer with a cover for 1-hour stirring occasionally.
Start marinating your tofu in a bowl by adding all the tofu ingredients. Let sit for 20 minutes while stirring occasionally and flipping sides.
Heat a frying pan on medium-high then add coconut oil. Once the frying pan is hot, put in your tofu slices with the rest of the marinade. Fry until tofu is nicely browned approximately 5 minutes on each side.
Prepare noodles according to package instructions. Drain and set aside.
To serve fill bowl with noodles and topping ingredients and ladle in the broth, ensuring to add in shitake mushrooms.

1 tablespoon coconut oil
5 cloves garlic, grated
1 inch piece ginger, grated
6 cup vegetable broth
2 tablespoon gluten-free tamari
100 gram fresh shiitake mushrooms, sliced
1 tablespoon miso paste
1 piece kombu (found in health food markets)

For the marinated tofu:
10 oz block extra-firm tofu, cut in 2-inch squares by 1/2 inch thick
2 tablespoon gluten-free tamari
1 teaspoon sesame oil
1 teaspoon maple syrup
8 oz gluten-free ramen noodles

Toppings (optional):
1/2 cup green onion, chopped
2 carrots, julienned
1 baby bok choy, halved or chopped
2 nori sheets, cut into 3×3 squares
Enoki mushrooms
Sriracha, to taste