Sauté the green onions, mushrooms, and garlic with a little olive oil in a large saucepan for 2–3 minutes. Then add the tofu, miso, syrup, sesame oil, vegetable broth, and tomato paste.
Bring to a boil, then reduce to low heat and let simmer 10 minutes.
Add ramen noodles and let simmer for 2–3 minutes until noodles are cooked.
Serve ramen with fresh coriander, sprouts, and sesame seeds.
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