Heat about 2 tablespoons of olive oil in a pan over medium heat. Crumble the tofu into the pan and cook it, stirring occasionally, until it becomes lightly golden.
Make the broth base.
In another pan, heat a small amount of olive oil. Add the peanut butter, curry paste, and miso paste, and stir until everything is well combined.
Build the broth.
Add the soy sauce and coconut milk to the mixture and stir until smooth. Then pour in vegetable broth and let the mixture simmer gently for a few minutes.
Cook the noodles.
Prepare the ramen noodles according to the instructions on the package.
Season the tofu.
Season the cooked tofu to taste. You can add chili, soy sauce, or spices such as Chinese five-spice.
Assemble the bowl.
Place the noodles in a bowl, pour the hot broth over them, and add the tofu on top. Finish with sliced cucumber and corn if desired.
