Step 1

Bring a medium pot of water to a boil. Add the ramen noodles and cook them according to the package directions.

Step 2

Drain the noodles into a colander and return them to the pot. Toss them with a dash or two of oil to prevent sticking.

Step 3

Coat the bottom of a large pot with oil and place it over medium heat.

Step 4

Add the white parts of the scallions, garlic and ginger. Sauté for about 1 minute, until very fragrant.

Step 5

Stir in the broth, coconut milk, canned pumpkin, lime juice, soy sauce, sambal oelek or sriracha, five spice and fresh pumpkin.

Step 6

Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 10 minutes, until the pumpkin is tender.

Step 7

Stir in the baby bok choy and simmer for another minute, just until the baby bok choy starts to become tender and turns bright green.

Step 8

Remove the pot from heat and adjust any of the seasonings to your liking.

Step 9

While the soup simmers, place the oil into a medium skillet and set it over medium heat.

Step 10

Give the oil a few minutes to heat up. When it begins to shimmer, add the tofu cubes.

Step 11

Cook the tofu for about 5 minutes on each side, until golden and crisp.

Step 12

Transfer the tofu to a paper towel-lined plate to drain the excess oil.

Step 13

Divide the noodles and tofu among bowls, then ladle the broth over top, adding a few pumpkin chunks and pieces of baby bok choy to each bowl.

Step 14

Top with the green parts of the scallions and sesame seeds. Stir a little hoisin sauce into each bowl.

Step 15

Serve.