Add the miso to each bowl of ramen
Add the soy sauce, mirin, and vinegar to the miso, stirring it into a paste by smooshing it against the walls of the bowl with the back of a spoon
Add the prepared noodles/ veg/ tofu mixure to each bowl, about 1 1/2 cups per serving
Pour the boiled water from the kettle over the noodles in each bowl until it is an inch below the top of the noodles, using your spoon to stir up the miso mixture from the bottom and dissolving it into the broth
Add the vegan butter and sesame oil, stirring briefly, then the kimchi
Taste the broth and add a splash of kimchi juice until it tastes delicious. If it still tastes too sour, add some more soy sauce and maybe a sprinkle of sugar. If it takes too salty, add more water and a splash of vinegar. If it tastes like it's missing something but you don't know what, add more sesame oil and a splash more sesame oil. Enjoy your ramen and save any leftover noodles in a container in the fridge for later in the week.