Into your large Dutch oven, add your oil and heat over a medium flame/heat.
Once hot, add your onion and cook for about 6 minutes, stirring occasionally.
Add your garlic, ginger and turmeric and cook for another 2 minutes, stirring often to avoid burning.
Proceed to add your peppers. mushrooms and carrots to cook for another 4 minutes or so.
Add your broth, sesame oil, liquid aminos, lemon juice and bring to a simmer then reduce the heat to low and cover.
Prepare your tofu in a skillet over medium heat with your oil. Cook until golden brown and then remove from the heat. I add the tofu separately while plating as the broth heats it back up nicely and it keeps it firmer texture.
I allowed the broth to simmer for hours but it's ready within the first hour. Taste test and add S&P if needed.
The ramen takes 4 minutes to cook so bring the broth back to a boil. Once boiling, add as many noodle cakes as you need (no more than 4 at a time). I allow them to cook in the broth without really touching them.
After the 4 minutes has passed, I take a large slotted spoon or spatula and remove each noodle cake and add to a bowl. Spoon some tofu on top of that and then ladle the amount of broth you wish to have on top.
I used these incredibly hot peppers we grew (unsure of the name) in fine slices on top for an extra punch.