If using dried shiitake mushrooms, soak them overnight or cover with boiling water for about 5 minutes. After soaking, slice the mushrooms into small pieces and reserve the soaking water for later use.

Heat a medium pot over medium heat and add the sesame oil. Add the vegan kimchi and sauté for about 2 minutes to release the flavors. Then add the vegetable broth or water.

Season the broth by adding minced garlic, prepared mushrooms, soy sauce, miso paste, gochujang, and salt to taste. Stir well and let it simmer over medium heat for about 5 minutes.

Once the soup is boiling, add the enoki mushrooms or other mushrooms (if desired), bok choy or other leafy greens, and the frozen dumplings. Cook for a few minutes until the dumplings are cooked through and float to the surface.

To ensure your noodles are perfectly al dente, add them to the pot with the broth now. Cook them for 2-3 minutes less than the package instructions, as they will continue to cook in the hot soup.

Once the noodles are still firm, turn off the heat. Transfer the soup along with the noodles to a bowl with the already cooked vegetables and dumplings.

Top your delicious kimchi noodle soup with roasted sesame seeds, sliced green onions, and additional vegan kimchi if desired. Enjoy your bowl hot!