Combine water, miso paste, dashi granules, jalapeno slices, and black bean chili sauce in a pot.

Bring the mixture to a boil, then reduce heat and simmer for flavor development.

Boil a pot of water and cook ramen noodles until slightly past al dente (about 4 minutes).

Drain and rinse the noodles with cold water, then set aside.

Press tofu dry with a paper towel.

Heat a small amount of canola oil in a cast iron skillet.

Brown the tofu on each side for about 3 minutes until golden and crispy.

Set the browned tofu aside.

Add more canola oil to the skillet, then add shredded cabbage and shiitake mushrooms.

Cook until the vegetables start to wilt (about 4 minutes).

Add soy sauce and cook until the vegetables develop a brownish hue (about 9 minutes total).

Stir in sesame oil and toss to combine.

Divide the cooked noodles between two bowls.

Add browned tofu, vegetables, green onions, and nori strips to each bowl.

Boil another pot of water and add a splash of vinegar.

Gently lower one egg into the simmering water.

Swirl the water around the egg with a slotted spoon to keep it together.

Cook until the egg is formed and firm.

Remove the egg with a slotted spoon and add it to a ramen bowl.

Repeat with the other egg.

Ladle the hot broth over each bowl of ramen.

Serve immediately.