I like a nice seared tofu with a soft boiled egg in my Ramen.
Pro tip, get the water boiling, put the egg in 3 minutes ahead of the noodles, then noodles/egg in the same pan, ice water/cold water the egg when the noodles are done.
Should peel easy and will have a great firm white and runny/jammy center
dash of soy and a squirt of sriacha as well.
basically my lunch every weekend.