Crisp the beans

• Heat the olive oil in a non-stick pan over medium heat.
• Add the beans and sprinkle with salt and chili powder.
• Cook, stirring occasionally, until the liquid is gone and the beans have crispy spots.

Build the broth

• In a saucepan, combine the vegetable broth, liquid aminos, minced garlic, rice vinegar, sesame oil and grated ginger.
• Bring to a simmer and let it cook to develop the flavor.

Cook the noodles

• Add the ramen noodles to the simmering broth and cook until chewy and tender.

Finish with miso and zucchini

• Turn off the heat.
• Stir in the white miso paste and grated zucchini.
• Let it sit for a minute so the miso dissolves and the zucchini softens slightly.

Plate and top

• Ladle the noodles and broth into bowls.
• Top with the crispy beans, chopped scallions, sesame seeds and chili oil.
• Serve immediately while hot.