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jungkooksbiwi
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Heat a large dutch oven or pot over medium high heat. Add the oil, followed by the shallots. Once they’ve softened, reduce the heat and add the garlic -- cook until it’s fragrant but not browned.
Add the tomato paste and gochujang and cook until it turns a deeper red and the tomato paste begins to caramelize, about 3-4 minutes.
Add the mushrooms, stir for a few minutes until the mushrooms release their moisture.
Add the water and salt, and increase the heat to bring the soup to a boil. Then reduce to a gentle simmer and add sesame oil.
Meanwhile, heat a skillet over medium high heat, add about 2 tsp of oil then add the bok choy cut side down. Press the bok choy down into the pan to get an even sear and once it is charred, flip it and char the other side. Use a lid to control any splattering. Sprinkle with salt and set aside.
Boil the noodles separately and drain any liquid.
To plate, divide the broth into bowls. Add your desired amount of noodles into the bowl.
Top with edamame, ½ a soft boiled egg, sliced scallions and a drizzle of chili oil and sprinkle of togarashi or toasted sesame seeds. Adjust salt as necessary. Enjoy!