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Trim off the root ends of the enoki mushrooms and rinse them thoroughly.
Soak the beancurd skin in a bowl of water until it softens.
Unroll the beancurd skin, then place some enoki and vegan cheese at one end (optional: add extra vegan cheese in the middle for maximum meltzz.)
Roll the beancurd skin up tightly.
For the sauce, mix together: minced garlic, mushroom seasoning, vegan oyster sauce, gochujang, plum syrup, and a splash of water. Stir well until smooth.
In a pan over medium heat, pour in water, plant-based milk, and the prepared sauce. Mix everything together.
Add the enoki beancurd rolls, rice cakes, and vegan dumplings.
Cover with a lid and let it simmer for 5-8 minutes, or until it starts to bubble and the rice cakes soften.
Drizzle with sesame oil and top with coriander, sesame seeds, and seaweed flakes.