If using dried shiitake mushrooms, rehydrate them overnight or soak in a bowl boiling hot water then cover for 5 minutes. Slice the rehydrated mushrooms into small 1/2-inch thick pieces. Don’t discard the mushroom water! You can mix that in the soup base later on.
Heat a medium sized pot over medium. Add in the sesame oil. Sauté the vegan kimchi for 2 minutes. Add in the vegetable broth or water. Add in the garlic, mushrooms, soy sauce, miso paste, gochujang, and salt, to taste.
Cover the pot and leave to boil over medium heat, around 5 minutes. Once the soup boils, add in the enoki mushrooms or other mushrooms (if using), bokchoy or other leafy greens, and dumplings.
Cook the veggies and potstickers for a few minutes until cooked through. The dumplings will float once cooked. You can remove the veggies and dumplings from the pot to avoid from overcooking and place then place them in a bowl while you cook the noodles.
Place the noodles in the soup and cook until still very chewy to avoid overcooking, usually 2-3 minutes less than package instructions, since it’ll continue to cook in the hot soup later.
Once the noodles are still very chewy, turn off the heat. Transfer the soup and noodles into a bowl with the veggies and dumplings.
Top with some sesame seeds and green onions, if desired. Enjoy your bowl immediately, while still hot! You can also enjoy this with more kimchi on the side.
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