First, prepare the Vegetables and Tofu. Dice the Onion and mince the Garlic as well as the Ginger. Cut the Tofu into cubes. Roughly chop the Pak Choi Leaves into wider strips and the stalks into slightly smaller pieces.
Add a splash vegetable broth to a large pot over medium heat. Add in the Diced Onion, the Minced Garlic and Ginger. Sauté until translucent, about 3-5 minutes.
Next, add the Soy Sauce, Tahini, Rice Vinegar, Agave Syrup and Chili Paste to the pot. Mix until everything is well incorporated. Add a little bit more vegetable broth, if necessary.
Then, add the Cubed Tofu to the mixture. Let it simmer for 5 minutes.
Add in the rest of the vegetable broth as well as the Dried Shiitake Mushrooms. Stir well and bring to a simmer; let it go for about 5-7 minutes.
Place the Ramen Noodles and the Pak Choi into the pot of simmering broth. Cook the Ramen Noodles according to the instructions and until tender.
Divide the soup into bowls, garnish with green onion, then serve and enjoy.