• 3 cups vegetable stock
  • 5g kombu
  • 1/4 cup cashews + 2 cups water
  • 3 baby bok choy
  • 75g shiitake mushrooms
  • 1 tsp avocado oil
  • pinch of salt
  • pepper to taste
  • 100g medium firm tofu
  • 1/2 tsp cumin
  • 1/4 tsp + 1/4 tsp toasted sesame oil
  • 1 tsp + 1 1/2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 1/2 tbsp chili oil
  • 1 tbsp white sesame paste
  • chili threads to serve
  • black sesame seeds to serve


1. Preheat the oven to 375F and bring a pot of water to boil for the noodles

2. In another pot, bring to a boil the vegetable stock and kombu

3. Make the cashew milk by blending the cashews and 2 cups water in a high powered blender until liquefied

4. When the vegetable stock comes to a boil, turn the heat off and remove the kombu

5. Chop the baby bok choy in half and slice the shiitake mushrooms. Toss them in a mixing bowl with a pinch of salt, pepper, and avocado oil

6. Spread the veggies onto a baking tray lined with parchment paper.

7. Pat dry the tofu and slice into bite sized cubes. Toss in a mixing bowl along with the cumin, splash of toasted sesame oil, 1 tsp soy sauce, and the dark soy sauce. Then, spread onto the baking tray with the veggies and bake in the oven for 15min

8. Pour in about 1/2 cup of cashew milk into the vegetable stock while whisking

9. In the ramen bowl, whisk together 1 1/2 tbsp soy sauce, splash of toasted sesame oil, 1/2 tbsp chili oil, and the white sesame paste

10. A few minutes before the veggies are roasted, heat up the broth while whisking occasionally. Boil the ramen noodles to package instructions (in this case, about 3-4min)

11. Pour the hot broth into the ramen bowl and give it another whisk. Strain out the noodles and add to the bowl. Assemble the bowl as you like with the roasted veggies. Then, garnish with chili threads, black sesame seeds, and a drizzle of chili oil

*Recipe on video and text may differ from each other!

How to cook Ramen:

Original Recipes