Make the Tofu Minced ‘Meat’

1. Finely mince the ginger and garlic.
2. Crumble the tofu and squeeze out excess water. I used a colander to press out the water.
3. On a pan, add the oil followed by the tofu crumbles. Stir occasionally, until slightly golden. Add in the soy sauce and mix well. Remove from heat and set aside

Make the broth

1. Thinly slice the green onion, and separate between the white and green parts.
2. In a big pot, add the oil and the white part of the chopped green onion. Stir fry until fragrant. Reduce heat, then add in the tahini, peanut butter, sesame oil, gochujang and soy sauce. Mix until it forms a paste.
3. Add in the water, bring to a boil, and make sure there is no crumb left. Add in the soy milk and bring to a low simmer (not boiling).
4. Add salt to taste.

Make the toppings

1. Cut off the ends of the bokchoy and cut in half.
2. Bring water to a boil in a pot and add each topping one by one: ramen noodles, bokchoy and corn.
3. Cook the ramen noodles according to the package instructions. Then cook the bokchoy and corn in boiling water for about 1 minute. Drain and set aside

Assemble the Ramen Noodles

1. In a bowl, add the noodles and toppings. Add the chopped green onions on top. Pour over the broth.
2. Garnish with sesame seeds.