Vegan Tofu Katsu Miso Ramen

0 Preheat the oven to 450 degrees(F).
1 Once you have pressed the tofu, cut the block of tofu into rectangles that are about 1/3 inch thick. 
2 Now, take 3 medium sized mixing bowls. In the first bowl, add the non-dairy milk and hoisin sauce, whisk to combine. 
3 In the second bowl, add the flour and salt, whisk to combine. 
4 In the third bowl, add the panko. 
5 Take a piece of tofu, and put it into the flour and coat completely. Pat off any excess. Then put it in the milk mixture and coat completely. Then put it back into the flour and coat, then back in the milk and then into the panko. 
6 Press down into the panko and coat completely, Place each piece of tofu on to a sheet pan lined with parchment paper or a silicone mat.  
7 Repeat with all the tofu and then brush the tops of the tofu with oil or spray with non-stick spray. Bake for 15 minutes, flip and bake for another 10-15 minutes or until brown and crispy. 
8 In the meantime, make the soup. Heat the sesame oil on medium high in a large soup pot. 
9 Add the shallots, garlic, ginger and chili paste if you're using. Sauté, reducing heat as needed until the shallot is translucent. About 2-3 minutes. 
10 Now, add the miso paste and stir it into the shallots, garlic and ginger. Simmer for another minute.
11 Next, add the vegetable broth, soy sauce, rice wine vinegar and sugar. Whisk to combine everything. 
12 Bring to a simmer, reduce heat to medium low and simmer for 15-20 minutes to develop the flavor. Taste and adjust seasonings.
13 When the tofu is almost done and you are getting ready to serve. Add the ramen noodles to the pot and simmer for 3-5 minutes or until the noodles are soft. 
14 Serve immediately with the tofu katsu on top, I like to slice it first and add toppings of choice. I topped with mushrooms, green onions, sesame seeds, hoisin and chili paste.