1. Prepare the Creamy Cashew Sauce:

• Drain the soaked cashews and blend them with 1/2 cup vegetable broth and the tahini until smooth and creamy. Set aside.

2. Cook the Buckwheat Noodles:

• Boil the buckwheat noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

3. Sauté the Tofu and Vegetables:

• Heat the sesame oil in a large pan over medium heat. Add the diced tofu and cook for 4-5 minutes, turning occasionally, until golden and slightly crisp on all sides. Remove and set aside.
• In the same pan, add the eggplant and cook for 5-7 minutes, stirring occasionally, until softened. Add the broccoli florets and sauté for another 3-4 minutes until tender but still vibrant. Remove and set aside.

4. Make the Ramen Broth:

• In the same pan, add the ginger, garlic, and spring onions. Sauté for 1-2 minutes until fragrant.
• Stir in the tamari, rice malt syrup, remaining vegetable broth, almond milk, and blended cashew sauce. Simmer gently for 5-7 minutes to allow the flavors to combine. Adjust seasoning with Himalayan salt and black pepper to taste.

5. Assemble the Ramen:

• Divide the cooked buckwheat noodles between two bowls.
• Ladle the creamy broth over the noodles, ensuring they are well-covered.
• Top with the sautéed tofu, eggplant, broccoli, and additional spring onions. Garnish with fresh cilantro.

6. Serve:

• Serve immediately and enjoy this hearty, creamy, and alkalizing ramen!