• Bring a medium pot of water to a boil. Add the ramen noodles and cook them according to the package directions.
• Drain the noodles into a colander and return them to the pot. Toss them with a dash or two of oil to prevent sticking.

To Make the Soup

• Coat the bottom of a large pot with oil and place it over medium heat.
• Add the white parts of the scallions, garlic and ginger. Sauté for about 1 minute, until very fragrant.
• Stir in the broth, coconut milk, canned pumpkin, lime juice, soy sauce, sambal oelek or sriracha, five spice and fresh pumpkin.
• Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 10 minutes, until the pumpkin is tender.
• Stir in the baby bok choy and simmer for another minute, just until the baby bok choy starts to become tender and turns bright green.
• Remove the pot from heat and adjust any of the seasonings to your liking.

Cook the Tofu

• While the soup simmers, place the oil into a medium skillet and set it over medium heat.
• Give the oil a few minutes to heat up. When it begins to shimmer, add the tofu cubes.
• Cook the tofu for about 5 minutes on each side, until golden and crisp. 
• Transfer the tofu to a paper towel-lined plate to drain the excess oil.

To Assemble

• Divide the noodles and tofu among bowls, then ladle the broth over top, adding a few pumpkin chunks and pieces of baby bok choy to each bowl.
• Top with the green parts of the scallions and sesame seeds. Stir a little hoisin sauce into each bowl.
• Serve.