Thick Japanese udon noodles replace ramen in this chewy, savory stew with Vienna sausages.
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In a small bowl, whisk together the gochujang, soy sauce, and mirin to create the seasoning base.
Place the dashi stock in a wide, shallow pot and bring it to a gentle simmer over medium heat.
Stir the seasoning base into the simmering stock until fully dissolved.
Arrange the sliced Vienna sausages, kimchi, mushrooms, and tofu in separate sections within the pot.
Cover the pot and let the ingredients simmer for 5 minutes to develop the flavors.
Add the frozen udon noodles directly into the center of the pot, pushing them down into the liquid.
Cook for an additional 3-4 minutes until the udon noodles are tender and have absorbed the savory broth.
Garnish with chopped green onions and serve immediately from the pot.
