Begin by prepping all your ingredients. Slice the mushrooms, cut the broccoli into florets, rinse the corn, and chop the scallions, cilantro, and green chillies.
In a large skillet or wok, heat the oil over medium heat. Once hot, add the ginger paste and garlic paste. Sauté for about 1-2 minutes until fragrant.
Stir in the turmeric paste and cook for an additional minute. Then, add the sliced mushrooms, broccoli florets, and corn kernels. Cook for about 5-7 minutes until tender yet crisp.
While the vegetables are cooking, bring 3 cups of water to a boil in a separate large pot. Add the bone broth powder and stir until dissolved.
Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3-4 minutes.
Once the noodles are cooked, drain and add them to the skillet with the sautéed vegetables. Toss together and season with chili flakes if desired.
Ladle the spicy ramen into serving bowls. Garnish with scallions, cilantro, and a squeeze of lime juice. Serve immediately.
