1. Bring a medium pot of water to a boil and cook the ramen noodles according to the package directions until just tender. Drain, rinse briefly under warm water, and set aside.

2. Heat the neutral oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until softened.

3. Stir in the garlic and ginger, then cook for 30 seconds until fragrant. Add the mushrooms and carrot and cook for 4 to 5 minutes until the mushrooms release their moisture and the vegetables begin to soften.

4. Pour in the vegetable broth and bring the pot to a gentle simmer. Whisk the miso paste with a ladleful of hot broth in a small bowl until smooth, then stir it back into the pot.

5. Add the soy sauce, toasted sesame oil, bok choy, corn, and tofu. Simmer for 2 to 3 minutes, just until the bok choy turns bright and tender. Keep the broth at a gentle simmer rather than a hard boil.

6. Divide the noodles among four bowls. Ladle the hot broth and vegetables over the noodles, making sure each bowl gets a mix of mushrooms, tofu, and greens.

7. Finish each bowl with a drizzle of Ramen Infused Olive Oil Blend, then top with scallions, sesame seeds, and nori strips. Serve with lime wedges on the side.