Preheat oven to 450°F. In a medium saucepan combine the miso paste, coconut cloud, tamari, and 3 cups water. Bring broth to a boil over medium-high heat and whisk to break up the miso paste. Reduce heat to low and let broth gently simmer until you are ready to build the ramen bowls.
Place a medium pot of water over high heat. Rinse and dry the broccoli, and cut into large florets. Transfer broccoli to a baking sheet and toss with 1 tbsp sesame oil, 1 tsp vegetable oil, and a pinch of salt. Roast in the oven until the florets are somewhat charred and stems are bright green and tender, about 5 to 8 minutes. Once roasted, immediately sprinkle with hemp seeds.
Rinse and dry the watermelon radish and amaranth greens. Thinly slice the watermelon radish into rounds. Rough chop the amaranth greens and stems. Peel and mince the ginger. Slice the scallion. In a small bowl combine the tahini, reserved 1 tsp sesame oil, and nori blend. Add a
pinch of salt and stir with a fork to combine.
Once the water is boiling, add the brown rice noodles and cook for 2 to 3 minutes. Reduce heat to medium and gently separate noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Strain noodles and run under cool water to stop them from cooking.
Place a medium skillet over medium-high heat and add 2 tsp vegetable oil. Once the oil is hot, add the ginger and cook until fragrant, about 1 minute. Add the amaranth greens and stems and cook, stirring frequently, until just wilted, about 30 seconds. Season with salt and remove from heat.
Divide brown rice noodles between deep bowls. Top with coconut miso broth, charred broccoli, gingered amaranth greens, scallion, and watermelon radish. Drizzle with nori tahini sauce and serve with chili garlic sauce for an added kick.