Spicy Red Miso & Tofu Ramen

1. 1
   Rinse the **shirataki noodles** under cold running water for 1 minute, parboil in boiling water for **2 minutes**, then drain thoroughly.⏱ 1 min
2. 2
   Bring the **vegetable broth** to a gentle simmer in a small saucepan over medium heat.
3. 3
   Ladle 2 tablespoons of warm broth into a small ramekin, whisk with the **red miso** and **chili garlic paste** until dissolved, and stir back into the pot.
4. 4
   Add the **firm tofu** and **sweet corn**, letting them simmer gently for **3 minutes**.⏱ 3 min
5. 5
   Stir in the **baby spinach** and noodles, cooking for **1 minute** just until the greens wilt.⏱ 1 min
6. 6
   Pour into a deep bowl and finish with the **toasted sesame oil** and **sliced scallion**.
7. 7
   Rinse and drain the **noodles**, boil in plain water for **2 minutes**, and drain well.⏱ 2 min
8. 8
   Heat the **toasted sesame oil** in a medium saucepan over medium heat, then sauté the **sliced garlic** and **red pepper flakes** for **30 seconds** until fragrant.⏱ 30 sec
9. 9
   Pour in the **chicken broth** and **soy sauce**, bringing the mixture to a brisk simmer.
10. 10
    Add the **raw shrimp** and **baby bok choy**, simmering for **2 to 3 minutes** until the shrimp turn pink and opaque.⏱ 3 min
11. 11
    Fold in the noodles and warm them through for **1 minute**.⏱ 1 min
12. 12
    Transfer to a ramen bowl and serve immediately while steaming hot.