Step 1

1 For the tofu and mushrooms: Place the tofu in a small bowl

Step 2

2 Combine the soy sauce, vinegar, sugar, 1/2 sheet of nori (torn into a few pieces) and the water in a medium saucepan over medium-high heat

Step 3

3 Bring to a boil, stirring until the sugar has dissolved, then pour half of the mixture over the tofu, which will marinate while you’re making the rest of the dish

Step 4

4 Immediately add the mushrooms to the remaining soy sauce mixture in the saucepan; once the mixture returns to a boil, reduce the heat to low and cook for a few minutes

Step 5

5 Remove from the heat; the mushrooms will pickle while you make the broth and cook the noodles

Step 6

6 During this period, turn the tofu over a few times so all sides can absorb the soy sauce mixture in the bowl

Step 7

7 For the broth and noodles: Heat 1/2 cup of the water in a large skillet or saucepan over medium heat

Step 8

8 Arrange the tomatoes top side down in the skillet

Step 9

9 Cover with a tight-fitting lid and cook for 15 minutes, so the tomatoes soften, using tongs to turn them over halfway through

Step 10

10 Working in batches, transfer the tomatoes and the water in the skillet to a food mill placed inside a large mixing bowl

Step 11

11 Process to yield 4 to 4 1/2 cups of liquid

Step 12

12 Pour enough of the remaining water through the food mill (extracting more tomato flavor) to yield a total of 6 cups of broth

Step 13

13 Discard the solids from the food mill

Step 14

14 Transfer the broth to a large saucepan

Step 15

15 Stir in the white miso, gochujang and sugar; bring to a boil over medium-high heat, then reduce the heat to medium-low and cook while you assemble the noodle bowls

Step 16

16 Prepare the noodles according to the package directions (without the flavor packets), making sure the noodles are a bit on the firm side

Step 17

17 Drain, and rinse with cool water

Step 18

18 Fill the same noodle pot with a few inches of water and bring to a boil over medium-high heat

Step 19

19 Meanwhile, place a piece of the pickled tofu in each individual bowl, discarding any remaining marinade

Step 20

20 Add equal portions of radish slices, then pour equal amounts of broth in each bowl

Step 21

21 Use tongs to briefly dip the cooked ramen noodles into the boiling water to warm them up, then divide them among the bowls of broth, arranging them on one side of each bowl

Step 22

22 Strain the pickled mushrooms and arrange them on the opposite side of each bowl, discarding the nori and reserving the strained marinade

Step 23

23 Add a drop or two of sesame oil to each bowl, stirring it in

Step 24

24 Fold the remaining nori sheet in half

Step 25

25 Use scissors to cut it into thin strips, then divide them evenly among the bowls

Step 26

26 Serve hot, with the reserved strained marinade on the side