Ingredients
Spicy Korean Soup Broth – ▢4 cups / 1 litre chicken stock/broth , low-sodium – ▢2/3 cup cabbage kimchi (Note 1) – ▢2 tbsp kimchi juice , from kimchi tub (Note 1)
– 3 tbsp gochujang (Note 2) – ▢2 tbsp light soy sauce (Note 3) – ▢2 tsp fish sauce (sub more soy) – ▢1 tbsp Chinese cooking wine (Shaoxing wine, Note 4) – ▢2 slices ginger , sliced 0.7cm / 1/3" thick (skin on) – ▢1 large garlic clove , smashed (Note)
Add-Ins (Note 7): – ▢200g/ 7oz thin fresh egg noodles (or 100g/3.5oz dried – Note 6) – ▢4 stems choi sum or other Asian greens, cut into 7cm / 2.5" lengths, stems separated from leafy part
– 1 small carrot , peeled, cut into thin matchstick – ▢2 1/2 tsp sesame oil , toasted (Note 8) – ▢1/4 cup finely sliced green onions (1 stem)
Instructions
Broth - Combine all broth ingredients in a pot. Bring to a simmer over medium-high heat, then lower to a gentle simmer. Simmer for 10 minutes without a lid.
Cook the vegetables: Add the choi sum stems and carrot to the broth. Simmer for two minutes.
Add the choi sum leaves and cook for another minute. Add sesame oil immediately before serving.
Noodles - Meanwhile, cook egg noodles in boiling water according to package guidelines. Drain the noodles and give them a quick rinse with tap water.
Shake off excess water thoroughly. Assemble - Divide noodles into bowls. Top with veggies.
Pick the garlic and ginger out of the liquid, then pour it over the noodles. Sprinkle with green onions and serve!