Kimchi Ramen

For the tofu: Preheat oven to 425F. Toss slices of tofu with olive oil. Then toss with cornstarch, garlic powder, salt and pepper. Lay on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
While the tofu is baking, make the soup.
To a medium pot over medium heat add olive oil. Add the mushrooms and saute for a few minutes until softened. Then add ginger and garlic, saute until fragrant, about 2-3 minutes.
Add the veg stock paste, chili flakes, soy sauce and water and bring to a simmer. Add in the ramen noodles and cook until done. Once noodles are done cooking, stir in kimchi.
Serve garnished with green onion, ciltantro and crispy tofu.