Add your oil to your pot and then sauté your shallots. I chop them lengthwise.
Cook until the shallots are translucent, then add in your chopped ginger and garlic and cook another 30 seconds to a minute.
Add in your canned tomatoes and let everything simmer for a couple of minutes on a medium or medium-low heat.
Add in your veggie broth, water, soy sauce, sriracha, and miso paste. Let everything boil for about 10 minutes.
Then, add in your soy milk and your ramen noodles. Turn off the heat once the ramen is cooked, and then serve.
I like to add extra firm tofu to my ramen; silken tofu tastes amazing as well. You can bake it if you like, but I typically don't do anything to it for this dish! I just cut it into slices and add it in.
You can also add your veggies and garnishes on top. I love corn and shiitake mushrooms with this recipe. I usually add the veggies at the same time I add in the ramen noodles and let them cook until the noodles are done (about 4 minutes). For garnish I like nori, scallions, and sesame seeds.