In a pot, add a tablespoon of cooking oil and sauté minced garlic, onion, and ginger until fragrant for 30 seconds.
Add in water, sugar, soy sauce, msg, miso paste, and gochujang paste. Stir to combine and let it simmer for a minute or two.
Add the noodles, mushrooms, and pak choi to the pot and cook for 2-3 minutes. Then add kimchi, silken tofu, and any other toppings to heat up gently in the broth.
Garnish with chopped spring onion and enjoy!
