For the curry ramen broth:
Heat the oil in a large pot over medium heat. Add the shallot and sauté until translucent—approximately 2 minutes.
Add the next 8 ingredients and allow the paste to cook for approximately 5 minutes—stirring often. Remove 2 tablespoons of the paste and set aside.
Add the vegetable broth, coconut milk and mushrooms to the pot and bring to a gentle simmer. Turn down the heat and simmer for 20 minutes.
For the bowls:
Press the tofu in a clean towel to remove excess water, then dice into small cubes. Place the cubes in a zip-top bag with the cornstarch and salt. Zip the bag and shake until the tofu is coated.
Heat the oil in a skillet on medium high, add the tofu cubes and cook for approximately 5 minutes, until they turn light brown.
Add the reserved curry paste, stir to coat, cook for 2 more minutes then set aside.
Heat a large pot of water to a gentle simmer, add the bok choy, parboil for 30 to 60 seconds, then drain. Divide the prepared ramen noodles between 4 bowls.
Place 2 bok choy halves in each bowl then ladle in the hot broth. Place the tofu cubes, enoki mushrooms and 2 egg halves in sections on the top of each bowl.
Garnish lightly with the chopped cilantro, scallions, sesame seeds and a splash of sesame oil.