While you wait for water to boil, prepare all your components. Press the tofu between paper towels with a heavy object for 5 minutes to remove excess moisture, then cut into ½-inch cubes. Slice the mushrooms into thin pieces and chop the broccoli into bite-sized florets. Thinly slice the green onions on a bias. Tear the seaweed snack sheet into bite-sized pieces and mince any fresh herbs you're using. Having everything prepped ensures you can assemble the ramen quickly once the noodles finish cooking.

In a large bowl, combine the bouillon, tamari, chili garlic sauce, sesame oil, garlic powder, onion powder, and ground ginger. Mix these ingredients together thoroughly so the bouillon and spices are evenly distributed. I like to whisk this mixture to ensure the spices are fully incorporated and there are no lumps—this prevents any gritty texture in your final broth.

Bring 2 cups of water to a rolling boil in a pot. Add the instant ramen noodles and cook for 2-3 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite to them. Pour the noodles and cooking water directly into the bowl with the broth base from Step 2, stirring gently to combine and ensure all the seasoning dissolves evenly into the hot liquid.

Top the hot broth and noodles with the prepared tofu cubes, mushrooms, broccoli, green onions, seaweed pieces, and fresh herbs. I find that adding the vegetables and tofu after cooking keeps them fresh and slightly crisp rather than becoming soggy in the hot broth. Serve immediately while the broth is steaming hot, allowing the vegetables to soften slightly from the residual heat while maintaining their texture.