Rehydrate dried shiitake mushrooms in warm water for 30 minutes. Drain and gently squeeze out excess water. Set aside.

Slice tofu into 8 to 12 square pieces. Heat 1 teaspoon neutral oil in a large pan and pan-fry tofu for about 5 minutes, flipping until all sides are golden and crispy.

In a small bowl, mix soy sauce and water. Pour over tofu and allow it to absorb the liquid. Remove from heat and set aside.

In the same pan, add kale, chopped garlic, and sesame oil. Sauté for 3 to 5 minutes until kale is bright green. Remove from heat.

In another pan, heat 1 teaspoon neutral oil over medium heat. Add sliced onions and cook until translucent. Stir in sriracha and cook for 3 more minutes. Remove from heat.

Heat sweet corn in a pan over medium heat for about 7 minutes.

Prepare ramen noodles according to package directions.

In a soup pot, add ramen broth and rehydrated shiitake mushrooms. Heat to a gentle simmer.

Assemble bowls by placing noodles in the center, ladling broth over top, and adding tofu, kale, corn, mushrooms, and spicy onions.

Garnish with crispy fried onions, scallions, chili oil, cilantro, and seaweed snacks. Serve hot.