Vegan veggie ramen with creamy cashew broth

Bring a pot of water to the boil for the noodles.

Put three cups of veggie stock in a pot with about five grams of kombu and bring to a boil.

Blend two cups of filtered water with a quarter cup of cashews on high until liquefied, and set the cashew milk aside. Without a high-powered blender, soak the cashews overnight or boil them a few minutes first.

When the stock boils, turn the heat off and remove the kombu, saving it for other recipes.

Chop three baby bok choy in half and slice the shiitake, and put them in a large mixing bowl.

Toss the vegetables with a drizzle of avocado oil, a pinch of salt and fresh cracked pepper, and spread them on a baking tray lined with parchment paper.

Pat the tofu dry and slice it into bite-size cubes.

Mix the tofu with the cumin, a splash of toasted sesame oil, the soy sauce and the dark soy sauce, then put it on the baking tray.

Bake 15 minutes.

Pour about half a cup of cashew milk into the veggie stock while whisking, combining gently so the cashew milk does not separate.

In the ramen bowl whisk together the soy sauce, a splash of toasted sesame oil, the chili oil and the sesame paste.

A few minutes before the vegetables are done, heat the veggie stock through, whisking occasionally.

Cook the ramen noodles to package instructions, in this case three to four minutes.

Pour the broth into the ramen bowl and whisk to combine, then strain the noodles and add them.

Assemble with the veggie toppings and garnish with chili threads, a sprinkle of black sesame seeds and about a tablespoon of chili oil.