Bring a large pot of water to a boil. Add in ramen noodles (discard the seasoning packet if it was included) and cook for 2 minutes. Drain and set to the side.

Heat the olive oil in a large pot over medium heat. Add green onion whites (reserve the greens for later), ginger, and garlic. Stir and cook until fragrant, about 1 minute.

Stir in vegetable broth, soy sauce, crushed red pepper and some salt. Bring to a simmer, reduce heat to low, and cover. Continue to let the broth simmer while you complete the other elements.

Heat the sesame oil in a skillet over medium heat. Add in cubed tofu with some salt and pepper. Cook, stirring occasionally, until browned, 4-5 minutes. Transfer tofu to a plate.

Add carrots to the skillet with some salt and cook until softened, about 6-7 minutes. Turn off heat and set aside.

Add spinach to the broth and cook, stirring occasionally, until wilted, 1-2 minutes.

Serve noodles in a bowl and pour broth over top. Top with carrots, tofu, and green onion greens.

Meal prep note: if making in bulk, store noodles separately from the broth, tofu, and veggie mixture. When ready to eat, reheat broth mixture and then add in noodles.