Coat the bottom of a medium pot with 1 tablespoon of olive oil and place over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook 10 minutes, flipping halfway through, until the mushrooms are lightly browned. Add the onion and continue to cook 5 minutes more, until soft and translucent. Add the garlic and ginger, and continue to sauté for about 1 minute more, until very fragrant.

Add the water and star anise to the pot. Raise the heat and bring the liquid to a boil. Lower heat and allow to simmer until the mushrooms are very tender, about 15 minutes.

While the soup simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until lightly browned and crispy on multiple sides. Transfer the tofu to a paper towel.

Bring a medium pot of water to a boil. Add the ramen noodles and cook according to the package directions. Drain into a colander.

Once the soup has finished simmering, remove it from the heat and stir in the sambal oelek, miso, and sesame oil. Taste test and adjust seasonings to your liking (but make sure the miso dissolves completely). Discard the star anise.

To serve, divide the noodles into bowls and ladle the soup overtop. Top with tofu, scallions, cilantro, and red pepper flakes. Serve.