Crumble the pressed tofu in a small bowl with a fork until the pieces are irregular and roughly the size of minced meat.

Heat a medium nonstick pan over medium heat with half of the sesame oil. Sauté the garlic and ginger for 2 minutes until the garlic is lightly browned. Add the crumbled tofu, soy sauce, and chili sauce. Increase the heat to medium-high and let the tofu cook undisturbed for 3 to 4 minutes to develop a crust. Continue cooking for another 5 to 6 minutes, moving the pieces around occasionally until they are evenly browned and water has evaporated. Stir in the dark soy sauce, cook for 3 more minutes until golden brown, and set aside.

Wipe the pan and return to medium-high heat with the remaining sesame oil. Sauté the mushrooms for 2 to 3 minutes until tender and cooked through, then set aside.

Bring a large pot of water to a boil. Add the ramen noodles and cook until al dente—they should be very chewy as they will finish cooking in the hot broth. Drain the noodles, rinse under cold water to stop the cooking process, and divide between two large ramen bowls. Reserve the hot water in the pot.

Blanch the bok choy in the noodle water over medium-high heat for 3 to 4 minutes until the leaves are bright green and the stems are slightly translucent. Drain the vegetables and place them into the ramen bowls.

Heat the large pot over medium-high heat with half of the sesame oil or rayu. Sauté the white parts of the scallions and Szechuan peppercorns for 2 to 3 minutes until softened. Lower the heat to medium and stir in the sesame paste, miso paste, and garlic. Gradually whisk in the vegetable broth and soy milk until the pastes are fully dissolved. Add the soy sauce and salt, then bring to a boil for 5 to 6 minutes. Stir in the green scallions and remaining oil, then cover and turn off the heat.

Arrange the minced tofu, sautéed mushrooms, and corn kernels over the noodles. Pour the hot miso broth into each bowl and garnish with chopped scallions and sesame seeds. Finish with a drizzle of rayu and serve immediately while steaming.