Vegan Kimchi Stew with Ramen

In a pot, add sesame oil and saute the vegan meat substitute.

Add vegan kimchi and kimchi juice, and continue to saute for a bit.

Add gochujang, gochugaru, soy sauce, sugar, and water. Mix well and bring to a boil.

Once the soup is boiling, add soft tofu, enoki mushrooms, and shiitake mushrooms. Cover and cook for 2-3 minutes.

Add the instant ramen noodles and cook for a few minutes until they are done but not soggy.

Add greens like bok choy, cover the lid for a minute to let them wilt.

Garnish with toasted sesame seeds and serve immediately.