sesame seeds, green onion & chili sesame oilfor serving
Heat the avocado oil in a stock pot over medium heat. Add the mushrooms and shallot and cook until crispy (approx. 3-5 minutes). Remove from the pan with a spoon and set aside.
Add 1 tablespoon of sesame oil to the same pot and place the bok choy cut-side down in the oil. Cook 1-2 minutes per side, or until slightly charred and wilted. Remove from the pot and set aside.
Add the remaining tablespoon of sesame oil to the pot with the garlic and ginger. Cook for 1 minute, then add the broth, soy sauce, rice vinegar and sriracha. Add the tofu and bring to a boil. Lower heat and simmer until ready to serve.
Meanwhile, bring a pot of water to a boil* and cook the ramen noodles. Cook until al dente and drain.
To assemble, split the noodles between 2 bowls and add the mushrooms, bok choy, carrots and corn. Ladle the broth and tofu over everything and serve with sesame seeds, green onion and chili sesame oil.
*If you plan to eat this all in one sitting, you can cook the ramen noodles directly in the broth.