Make the Miso Paste: Combine red miso, white miso, sambal oelek, minced garlic, grated ginger, mirin, and vegetable oil in a food processor. Pulse until a smooth, thick paste forms. Reserve half for later.

Cook the Tofu: Press excess moisture from the tofu. Cut into cubes. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Fry tofu until golden brown. Stir in 1/4 cup of the spicy miso paste and cook for another 1-2 minutes until nicely colored. Remove tofu and set aside.

Start the Broth: To the same pot, add a tablespoon of miso paste and stir-fry for 1 minute until fragrant and lightly browned. Add 4 cups vegetable stock and 1 cup soy milk, then bring to a simmer.

Dissolve Miso Base: Place 1/2 cup of the spicy miso paste into a fine-mesh sieve. Lower the sieve into the simmering broth and use a spoon to slowly dissolve the paste into the soup, whisking gently. Discard any remaining solids in the sieve.

Simmer and Season: Let the broth simmer for another 5 minutes to meld flavors. Taste and adjust seasoning with salt or soy sauce until it reaches your desired spicy ramen broth flavor.

Cook Noodles and Eggs: Prepare ramen noodles according to package directions and drain well. While noodles cook, bring a small pot of water to a boil. Add 4 eggs, reduce heat to low, and cook for exactly 7 minutes. Immediately transfer eggs to an ice bath, then peel carefully to reveal soft yolks.

Assemble and Serve: Divide noodles among bowls. Ladle the hot spicy broth over the noodles. Top with the golden-brown tofu and a halved soft-boiled egg. Garnish as desired.