To start, heat sesame oil in a large soup pot on medium. Add in sliced onion and mushrooms. Sauté for 2-3 minutes, or until onions are turning translucent.
Add in minced garlic, ginger, red curry paste, peanut butter, and liquid aminos. Stir well.
Next, add in bell pepper, vegetable broth, coconut milk, and lime juice. Stir again, then cover the pot and reduce heat to simmer your broth for 6-8 minutes.
In the meantime, wash and steam the broccolini. Once softened, set aside for serving. In the same pot, add more water and bring it to a boil. Mix in ramen cakes, and cook according to package directions. Drain and rinse noodles.
Add chopped baby bok choy to the broth when there is about 2-3 minutes of simmer time remaining. Taste and adjust seasonings as needed.
To serve, divide noodles evenly between bowls. Then, ladle broth over top and add a couple stalks of broccolini. Garnish with vegan ground beef, Sriracha hot sauce, Sambal chili paste, chopped peanuts, or sliced green onions.