Evenly spread out the walnuts on a baking tray and roast for ~10 minutes – they should darken in colour and smell delicious, but be careful not to burn them.
Once roasted, add the walnuts to a blender and blend until smooth. This will take a couple of minutes – every 30 seconds or so, scrape down the sides of the blender to ensure none of the walnuts get missed.
For the ramen:
In a large wok or pan, add a splash of oil and bring to medium-high heat.
Fry the garlic and ginger until fragrant.
Add the veg stock and plant milk and bring to a simmer.
Stir in the mushroom powder and nutritional yeast, once mixed, add the walnut butter, miso and soy sauce. Stir until the walnut butter and miso have dissolved.
In large bowls, add the noodles and top with the broth. Spoon on tofu crumbles and sweetcorn, then add the pak choi.
Garnish with spring onions and optionally chilli flakes.