Pour some good vegetable broth into a pot and add dried shiitakes.
Bring it to a boil, then turn the heat off and let it steep for about 30 minutes.
Cook the noodles and set aside.Soft boil the eggs.
Drain the water from the tofu, add salt, pepper and cornflour to coat.
Spray with oil and air fry or bak.
Chop up the reconstituted shiitakes. In a blender, puree the chopped mushrooms with one cup of the broth, and add it back to the pot along with some soy sauce. The broth can be stored at this stage for up to a few days in the fridge (or in the freezer for a couple of months). You can also buy mushroom broth.
Sautée onions, garlic, and ginger in a little bit of oil and add that mixture to the stock.
You can add some vegetables like carrots and broccoli if you like.
Right before serving, whisk in butter, a spoon of the miso paste, and a splash of mirin.
To assemble the ramen, place some cooked noodles in each bowl and ladle in some broth. Add mushrooms, spinach, tofu slices, and an egg. Garnish with scallions, and your favorite hot sauce.