Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the shallots, garlic, ginger, and sauté for 2-3 minutes.

Add the vegetables. Next, add the chopped kimchi, mushrooms, and your plant-based protein of choice, if using. Sauté for 2-3 minutes, stirring regularly until the mushrooms are cooked.

Add the seasonings. Add the sugar, salt, and Gochugaru. Pour in the soy sauce and the water.

Cover and simmer. Bring the broth to a simmer. Once simmering, cover the pot with the lid and let it simmer for 35-40 minutes.

Taste and adjust the seasonings. Taste the broth to see if it’s salty enough. At this point, you can adjust the saltiness, spiciness, or sweetness to your liking. Remember that it’s best if the broth is slightly over salted as the noodles will absorb some of the saltiness.

Add the greens. If you want to add pak choi or other greens, add them toward the end of cooking and simmer for another 3-5 minutes. This will prevent the vegetables from overcooking.

Cook the noodles. In another pot, cook the noodles according to the package instructions. Drain them and divide them between two serving bowls.

Assemble. Pour the piping hot kimchi broth into each bowl and add some mushrooms, kimchi, plant-based protein, and greens. You can then garnish with chopped green onions or cilantro for freshness!

This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.