Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Wrap the tofu in a clean kitchen towel. Gently press some of the water out, then dice the tofu into 1-inch (2.5-cm) cubes.

Toss the tofu with cornstarch, then add the soy sauce and coat evenly. Bake the tofu on a lined baking sheet for 20 minutes and flip halfway through. It’s okay if the oven is still heating. While the tofu bakes, boil the ramen according to package instructions, then drain.

Heat 1 teaspoon of the sesame oil in a pan over medium-high heat and add the sliced mushrooms. Drizzle them with 1 tablespoon (15 ml) of soy sauce. Cook until browned, 3 to 4 minutes, stirring occasionally. In the meantime, roughly chop the shallot and garlic.

Transfer the cooked mushrooms to a bowl. Put the pan back over medium-high heat with 1 teaspoon of the sesame oil.

Cook the shallot and garlic for 3 to 4 minutes, stirring often, and then transfer to a high-speed blender. Add the sunflower seeds, broth, miso, yeast, soy sauce, the remaining 2 teaspoons (10 ml) of the sesame oil, chili oil, ginger and pepper flakes to the blender and blend on high until smooth and creamy, about 3 minutes. Chop the green onions as the broth is blending.

Heat the broth and corn in a saucepan until hot. Divide the broth between serving bowls. Top each bowl with noodles, baked tofu, mushrooms and scallions. Finish with a drizzle of chili oil.