In a large pot, heat olive oil over medium-low heat. Add the onions, garlic, ginger and mushrooms. Season with salt and cook until the onions are translucent and the mushrooms are tender.
Stir in the curry paste and cook for about 30 seconds. Stir in the coconut milk, vegetable broth, pumpkin and sriracha. Bring to a boil, then lower heat to a simmer.
Add the ramen noodles and cook for about 3-4 minutes. Add the tofu and baby spinach.