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"You can purchase literally 'Baked Tofu' but the flavor is more in your control if you bake your own. If using vegetable stock, you may want to steep a generous handful of dried mushrooms with broth, remove, chop and add to fresh mushrooms." –Rach
For the tofu, preheat oven to 400˚F, rack at center, and line a baking sheet with parchment paper. Slice the tofu into planks, then into bite-sized pieces and arrange in single layer on kitchen towel and cover with another. Drain 30 minutes. Whisk up the soy, cornstarch and oil, add the tofu and toss to coat lightly. Season with white pepper and arrange in single layer on baking sheet and bake 25 to 30 minutes to crisp. Remove and reserve.
For the broth, warm stock in soup pot and whisk up soy, miso, sesame paste and vinegar, add to stock along with ginger, garlic and white pepper and bring to low boil, then reduce heat to low to keep warm.
For the bowls, heat a pot of water to boil for ramen noodles, 4 to 5 quarts of water.
Heat a large skillet over medium-high heat with oil, 2 turns of the pan. Add the mushrooms and brown them well until crispy at edges. Turn down the heat slightly and add shallots and toss a minute or so, then season with salt and white or black pepper, add the rice wine or sherry and toss a minute more, remove from heat.
Cook ramen to package directions, 4 to 5 minutes, and drain. Divide between 3 to 4 bowls.
Arrange tofu, cooked mushrooms, greens, carrots and beets and radishes if using, scallions and shiso around the bowl and on top of a nest of noodles. Ladle the base stock over the bowls in equal amounts and sprinkle with sesame or topping of choice and pass chili oil or sauce at table. Serve with chopsticks and soupspoons.