Press the tofu for 15 minutes, then cut into 1-inch cubes. Sear in 1 tbsp oil over medium-high heat for 3 to 4 minutes per side until golden and crisp; set aside.

Warm the remaining 1 tbsp oil in a pot over medium heat. Sauté the garlic and ginger for 30 to 60 seconds until fragrant, then stir in the chili paste and cook another 30 seconds.

Pour in the vegetable broth and water, whisk in the soy sauce and miso paste until smooth, and simmer gently for 10 minutes.

Meanwhile, cook the ramen noodles according to package directions, drain, and rinse briefly. If adding eggs, boil them for 6 minutes, then place in an ice bath and peel.

Divide the noodles between bowls, ladle the hot broth over them, and top with the seared tofu, halved eggs, green onions, nori, sesame seeds, and chili oil if using. Serve immediately.