Cook the tempeh: 
Steam the Holy Plantz tempeh for 10 minutes first to soften and reduce bitterness. Heat a little oil in a pan and cook the tempeh until golden and crispy around the edges. Set aside.

Build the broth: 
In a pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the chilli flakes and soy sauce and let them bloom in the oil for about 30 seconds.

Add the kimchi:
Add the kimchi, sugar, and shiitake mushrooms. Cook for 2-3 minutes until the mushrooms soften slightly and the kimchi becomes fragrant.

Simmer:
Pour in the vegetable broth and bring to a simmer. Cook for 5-10 minutes so the broth develops flavor.

Cook the noodles:
Add the ramen noodles and cook according to package instructions until tender.

Serve:
Divide into bowls and top with the crispy Holy Plantz tempeh, green onions, sesame seeds, and extra kimchi if desired. Best served piping hot.