Separate the Ramen Z miso broth and shirataki noodles from the packet.
In a small bowl, whisk the gochujang, vegan oyster sauce, rice mirin, and sesame oil together to create the shirataki noodle sauce.
In a hot wok, add 1 tsp of neutral cooking oil.
Add the shirataki noodles to the wok and stir-fry for 3 minutes.
Add the sauce to the wok and mix it in with the noodles so that they are coated evenly.
Stir-fry the noodles in the sauce for another 3 minutes and then move the noodles to a serving bowl.
Add the Ramen Z miso broth to a small pot over medium heat.
Once the broth is simmering, add 1/2 tbsp of vegan butter and whisk together.
Add the cauliflower florets to the simmering broth for 2-3 minutes and then move the cauliflower to the same serving bowl that the noodles are in.
Add sesame seeds and togarashi to the shirataki noodles.
