Pour veggie broth and seaweed into a pot on the stove over medium/high heat to bring to a boil.
Once your broth boils, remove the seaweed and discard.
Keep the heat on medium and add in your mushrooms and soy sauce. Simmer until the mushrooms are cooked/soft, then salt to taste.
Prep your toppings by cooking the ramen according to the instructions on the package, the tofu to your preference (I sauté firm tofu in a splash of avocado oil until the sides are browned, or you can use silk tofu instead), and chopping your veggies.
In a separate bowl, whisk together water and miso paste until smooth.
Remove the pot from the heat and add in the miso mixture. Stir until combined.
Assemble your bowls with ramen, miso soup broth, and the toppings you desire. Enjoy!
