Begin by preheating the oven to 375F and bringing a pot of water to a boil for the noodles.

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

Using a high-powered blender, liquefy the cashews and 2 cups of water to make cashew milk.

Remove the kombu from the vegetable stock and turn off the heat once boiling.

Prepare the baby bok choy and shiitake mushrooms by slicing them in half and tossing them in a mixing bowl with avocado oil, salt, and pepper.

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

Toss cubed tofu with cumin, toasted sesame oil, soy sauce, and dark soy sauce. Then, add it to the baking tray with the veggies and bake in the oven for 15 minutes.

While whisking, pour in about 1/2 cup of cashew milk into the vegetable stock.

Create the ramen broth in a separate bowl by whisking together soy sauce, toasted sesame oil, chili oil, and white sesame paste.

Heat up the broth and boil the ramen noodles for 3-4 minutes according to package instructions.

Strain the noodles and add them to the ramen bowl with the hot broth. Assemble the bowl with the roasted veggies and garnish with chili threads, black sesame seeds, and a drizzle of chili oil.