Miso paste flavors the soup, while precooked tofu cuts simmering time.
Boil the ramen noodles in water according to package instructions. Drain and divide among 4 bowls.
In a pot, combine broth, miso paste, soy sauce, sesame oil, and squash. Boil until squash is fork-tender, 3 to 5 minutes. Add edamame, tofu cubes, and baby corn to pot, and cook until heated through, 30 seconds more. Remove from heat and ladle the hot broth mixture into each bowl of noodles. Top each bowl with grated carrot and cilantro. Serve with Sriracha, if desired.