This was delicious! We left out the chili paste to keep it kid-friendly and just added Sriracha in each bowl. I used tahini and soy milk, which was nice and creamy. I made the soup with fresh shiitakes, as well as carrots, broccoli, frozen corn, and extra firm tofu. I cooked the ramen noodles separately to keep a bit of chew and for leftovers. Doubled, this was enough for 4.
