In a large pot, heat 2 tablespoons of vegetable oil over medium heat for about 1 minute.

Add 1 cup of cubed extra firm tofu, sauté for 5-7 minutes until golden brown, then remove and set aside.

In the same pot, add 1 diced shallot (or onion), 2 minced cloves of garlic, and 1 teaspoon of minced fresh ginger. Sauté for 2-3 minutes until fragrant.

Stir in 1 cup of thinly sliced shiitake mushrooms. Cook for another 4-5 minutes until softened.

Add 2 tablespoons of green curry paste, cooking for 1 minute while stirring.

Pour in 1 can of coconut milk and 5 cups of vegetable broth. Stir and bring to a gentle simmer for 3-4 minutes.

Add 1 tablespoon of fish sauce and 2 teaspoons of lime juice. Stir and let simmer for another couple of minutes.

Add 6 ounces of dry ramen noodles (2 packs) into the broth and cook for 4-5 minutes according to package instructions.

In the last few minutes, gently stir in 1 cup of roughly chopped bok choy and 1 cup of shredded purple cabbage, cooking until just tender.

Return the sautéed tofu to the pot, stir to combine and heat through for about 1 minute.

Serve hot, garnishing as desired with fresh herbs or lime slices.