Place bean sprouts in a small mixing bowl.Marinade with the sesame oil, soy sauce and vinegar mixture. Set aside.
Dry tofu and cut in half. Slice half into 6 even slices. Place in small flat container.
Using the same marinade, marinade the tofu. Let sit for at least 15 minutes.
Heat a wok over medium high heat. Add a little oil.
Place corn starch in the small flat bowl. Dip the tofu in the cornstarch, coating each side.
Place tofu in the wok. Fry until slightly browned and cricrisp, about 1 minute. Turn and fry the other side. Repeat until all the tofu is cooked. Set aside.
Prepare tomatoes, green onion and carrot. Set aside in separate bowls.
Wash spinach and set aside.
Prepare the soup mix by mixing all the ingredients in a small bowl. Set aside.
In a large stockpot add about 1 1/3 tablespoons oil. Add the onion, garlic and ginger. Stir until slightly browned and translucent.
Add the vegetable stock .
Add the lemon juice and soup mix. Start with 2 tablespoons soup mix and taste test. Add up to 1/4 cup. Add soy sauce to taste starting with 1 tablespoon. Turn heat to medium high and bring to a boil.
Once stock is boiling, add ramen noodles. Follow instruction on ramen noodle package. Once noodles are cooked remove soup immediately from heat.
Add the spinach and stir gently for a few seconds.
In 2 soup bowls add the raman noodles and spinach. Pour broth over them. Add the tofu and toppings are serve immediately.