I originally made this recipe because I love the real stuff (not the dehydrated kind), but I have a slight gluten intolerance. Tamari is a gluten-free soy sauce and a konbu leaf is a sea vegetable and not completely necessary for this recipe.
Erin's (nearly) Ramen (1-2 servings)

1 1/2 Cup of water
1/4 cup of Tamari / regular Soy Sauce
1/4 of a Konbu Leaf (op) OR bullion of your choice
1 packet of Thai Kitchen Brown Rice Noodles
Garlic Salt (to taste) or 1/2 Tbsp of Garlic
1 Tbsp of Agave Nectar/ honey
1/2 a block of Extra Firm Tofu (optional)
1 cup packed Spinach (optional)

Set aside Tofu in a bowl and cover with Tamari soy sauce to marinate.

Heat water, Tamari, garlic salt and Konbu leaf in a small pot. After three minutes of hard boiling, remove the leaf. Remove pot from heat and empty rice noodles in the broth. Cover and wait five minutes. (if you want to add the spinach, add it now before you cover the noodles)

While waiting for the noodles to cook, cut tofu into bite-sized pieces.

After noodles are done, add the tofu! (check to make sure the broth is still warm, the cold spinach and tofu may make it lukewarm! If this is so, place the pot back on heat for a few minutes until desired temp has been reached)

I hope you enjoy this recipe!