Add 5 cups water, 3 tbsp garlic, scallion, tamari, tahini, tomato powder, gochujang, and 1 tsp salt to a medium saucepan. Bring broth to a boil, reduce to a simmer, and let cook 15 to 20 minutes. 

Add 1 tbsp olive oil to a large nonstick skillet over low heat. Add 1 tsp garlic and cook until golden brown, 2 to 3 minutes. Transfer crispy garlic and oil to a small bowl, sprinkle with togarashi and salt, and set aside.  TIPS: Carefully watch the garlic to ensure it doesn’t burn. We will use this skillet again in the next step.

Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add tomatoes and cook, stirring occasionally, until they begin to blister, 2 to 3 minutes. Add 1 tsp garlic and cook until fragrant, 2 to 3 minutes. Turn off the heat and add a pinch of salt and pepper. Transfer tomatoes to a small bowl and cover to keep warm. TIP: We will use this skillet again in the next step.

Wipe the large nonstick skillet clean and return it to the stove over medium heat. Add 1 tsp olive oil, Swiss chard leaves and stems, and a pinch of salt and pepper, and cook until stems are crisp-tender, 2 to 3 minutes.  TIP: Crisp-tender means the stems will still have some crunch.

Bring ramen broth to a boil and add noodles. Carefully stir to loosen the noodles and cook until just al dente, 4 to 5 minutes. Turn off the heat and add lime zest and juice to the broth.

Divide ramen noodles and broth between bowls. Top with burst tomatoes, Swiss chard leaves and stems, and crispy togarashi garlic. Tuck in!