CREAMY VEGAN KIMCHI RAMEN!

1. In a small pot combine soy milk, filtered water and the two packets of seasoning (from the mikes mighty good package). Bring to simmer and meanwhile prepare the toppings.
2. In a non stick pan over medium heat add 1/2 tbsp avocado oil or oil of choice. Add shiitake mushrooms and sauté for 5-6 minutes. Once they’re slightly browned add 1 tbsp of tamari and cook for an additional 1 minute.
3. Remove the mushrooms from the pan and add another 1/2 tbsp of oil. Add cubed tofu and brown on each side. Season with salt and pepper.
4. Cook the ramen noodles in a separate pot. Bring the water to a boil and add ramen noodles cooking for 4-5 minutes (or follow directions on package) then drain and rice with cold water.
5. To assemble, divide noodles between two bowls, then ladle the hot creamy broth over the noodles, add the cooked mushrooms, tofu, green onions, kimchi and sesame seeds. ENJOY!