Place the kombu ribbons and shiitake powder into a medium bowl with purified water, refrigerate and and infuse overnight.
Remove the kombu and save it for serving, and heat the liquid in a sauce pan over low heat. Set aside.
In a cast-iron skillet heat the coconut oil over low heat, add the chili flakes and grated ginger and mix to combine.
Add the tofu cubes, toss to combine and cook for 10 minutes, tossing frequently.
Add the tamari sauce and toss to combine.
Cook for two minutes more, then turn off the heat and set aside.
While the tofu is cooking, prepare the ramen noodles according to the instructions.
To assemble the soup, divide the ramen noodles and kombu ribbons into the serving bowls, add caramelized tofu and sliced mushrooms, then evenly pour the kombu dashi.
Top with egg halves, parsley and pepper slices and serve warm.