Finely slice the mushrooms (option to use a mandolin). Finely chop the ginger and garlic. Option to add the ginger and garlic to a food processor to do the chopping for you (as I like to).
Heat a large pot over medium heat and add 1-2 tsp of oil in. Once hot, add the mushrooms, ginger and garlic. Saute for a few minutes until the mushrooms just start to brown. Then add the miso paste and whisk it in along with the tamari, sesame oil and maple syrup. Whisk it all together and then add the vegetable broth.
Bring the broth to a slight boil and then let it simmer for 10 minutes.
After 10 minutes, add in the 2 ramen noodle cakes and the tofu cubes and over medium heat let the noodles cook until they are soft. This will depend on the ramen noodles you use, but roughly 5 minutes more.
To serve, dish out the ramen and top with sliced green onions.
This gluten free ramen is best fresh.