Prepare toppings. Wash arugula and drain well. Slice okra, radish, cherry tomatoes, and cut egg in half. Cut baked tofu into small dices. Cook corn and cut out kernels for use. Set all toppings aside.
Boil the noodles per the cooking instructions on the back of the package.
While the noodles are being cooked, empty two soup base packets into two ramen bowls. Add grated ginger and mix with 1 ¼ cups of boiling water for each bowl.
Once noodles are cooked, drain the excess water. Place noodles in each bowl of soup.
Top with toppings from Step 1, sprinkle sesame seeds and garnish with lemon peel. Enjoy!