Warm vegatable broth on low heat in a medium sized saucepan. In another pot boil water for the broccoli florets.
In a medium sized skillet, heat the oil over medium-high heat. Add the tofu and fry until golden browned on all sides. Transfer to a plate and sprinkle with salt.
Add the mushrooms to the skillet in a single layer and brown on both sides. Transfer to the same plate as the tofu.
In a bowl combine the tahini, soy sauce, vinegar, and sriracha. Mix well.
The water in the pot should be boiling by now so add the florets. Cook until florets are fork tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the same pot. Simmer until tender, according to the package directions. Drain.
Divide the tahini mix between 2 bowls. Ladle in the warmed vegetable broth and stir to combine. Divide the noodles, tofu, mushrooms, and broccoli between the bowls and sprinkle with green onion. Stir and enjoy!