To prepare the mushrooms, heat the oil in a pan over medium heat. Once hot, add the sliced mushrooms and saute until soft. Sprinkle with salt and remove from the pan.
Press the tofu between two pieces of paper towel and place in the fridge for 1-2 hours. Remove the tofu and cut into cubes.
Heat the oil in a pan over medium heat. Once hot, add the tofu cubes to the pan and sear for a minute or two on each side. Add the soy sauce and continue heating until they turn golden. Remove the tofu from the pan and set aside.
Preheat your oven to 375 degrees.
Toss the zucchini and broccoli in the oil and a sprinkle of salt and place on a parchment-covered sheet pan. Roast for 15-20 minutes, or until they are golden.
Heat the oil in a pot over medium heat. Once hot, saute the onion/shallot in the oil for 3-5 minutes, or until they are soft and golden. Add the ginger and garlic and stir until fragrant. Add the red curry paste and stir. Pour in the vegetable broth, soy sauce and coconut sugar. Bring the soup to a boil and then reduce to a simmer. Simmer covered for 5 minutes.
Add the ramen noodles and cook for about 4 minutes.
Add in the coconut milk and stir. Simmer for a few more minutes and season with soy sauce, salt or chili to taste.
Ladle the ramen soup into two large bowls. Top the bowls with the mushrooms, tofu, and roasted veggies. Add peanuts, sliced scallions, cilantro and your favorite chili paste or chili oil.