Press the tofu for at least 10 minutes to remove excess water. Slice it into cubes.
In a large pot, bring 2 cups of water to a boil. Add the ramen noodles and cook according to package instructions (usually 4 minutes). Drain and set aside.
In a separate pot, combine the vegetable broth, cream, soy sauce, miso paste, garlic powder, and ginger powder. Stir to combine and bring to a simmer over medium heat. Let it simmer for 5 minutes to thicken.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the tofu cubes, seasoning them with salt and pepper. Fry for 4 minutes on each side, or until golden brown.
Add the cooked ramen noodles to the simmering broth. Stir gently to coat the noodles in the creamy broth.
Add the fried tofu cubes to the pot and cook for another 2 minutes to heat the tofu through.
Ladle the ramen and tofu into bowls. Garnish with green onions, sesame seeds, or chili oil if desired. Serve hot.
