You'll have lots of leftover miso tare and spice oil here. Keep it on hand for quick ramen nights later in the week. The spice oil is also good on breakfast congee, savory oatmeals, eggs, etc. I've even use it on salad greens, or vegetable salads as a quick dressing
Toss whatever raw vegetables you're using with the Spicy Turmeric Oil, and divide them between bowls. Cook the noodles according to package, and divide into four bowls. Gently heat the cashew milk (if serving hot), just until very hot (not simmering). Stir some of the milk into the 3 tablespoons of Miso Tare to thin it out, and then add it back to the cashew milk. Taste, and add more Miso Tare if needed. The broth should taste great at this point!
Pour one cup of broth over each plate of noodles. Top with any extra toppings, nuts, or vegetables you might be using.