Heat up 1 tbsp. sesame oil in a frying pan. Cut the tofu in bigger cubes. Fry the tofu slowly from all sides.

In a big pot heat up the other 2 tbsp. sesame oil.

Cut the spring onions in smaller pieces. Sauté them and the minced garlic in the oil.

Add the mushrooms (I added whole mushrooms, but you could also slice them), the soy sauce and the maple syrup and simmer for a few minutes.

Next, add the broth and the spinach.

Then add the noodles and cook them according to their instruction (usually for about 2 to 4 minutes).

Season with sriracha sauce (the more you add, the spicier the ramen becomes).

After you put the ramen into a bowl, add a few pieces of the tofu.

Sprinkle black sesame seeds on top.