Preheat your broiler or skillet on high. Place the nori sheets on a baking sheet or in the skillet and toast for 2-3 minutes, watching carefully until they become crispy and fragrant. Break into small pieces and set aside for garnish and broth flavor.
In a large pot, heat a tablespoon of sesame oil over medium heat. Add the grated ginger and sauté until fragrant, about 2 minutes, filling your kitchen with warm, spicy aroma.
Pour in the vegetable broth and bring it to a gentle simmer, maintaining a steady, bubbling heat that fills the air with savory scents.
In a small bowl, whisk the miso paste with a few ladles of hot broth until smooth and lump-free, then stir it back into the pot. Keep the broth at a low simmer — avoid boiling to preserve its vibrant flavor.
Meanwhile, cook the ramen noodles in boiling water until just al dente, about 2-4 minutes. Drain well and toss lightly with a splash of sesame oil to prevent sticking.
Cut the pressed tofu into small cubes. In a non-stick skillet over medium heat, sear the tofu until golden and crispy on all sides, about 3-4 minutes per batch. Remove and set aside.
Add the toasted nori pieces into the simmering broth, allowing the smoky, umami flavor to infuse for 15-20 minutes. Stir occasionally, keeping the heat gentle.
To assemble each bowl, divide the cooked noodles and hearty broth among bowls, ensuring a generous amount of seaweed and fragrant broth per serving.
Top each bowl with crispy tofu cubes, sliced scallions, and torn nori pieces. Finish with a drizzle of sesame oil for added aroma and richness.
Serve immediately while hot, enjoying the silky noodles, smoky broth, and crunchy toppings. Breathe in the warm, earthy aroma and dig in!
