For the Broth & Aromatics:

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1 tbsp neutral oil (e.g., vegetable, canola)

1 shallot or ½ small onion, finely diced

2 cloves garlic, minced

1 inch ginger, grated or finely minced

⅔ cup cabbage kimchi, roughly chopped

1 tbsp kimchi juice (from the jar)

1 cup sliced mushrooms (cremini or shiitake work well)

1 tbsp Chinese cooking wine (Shaoxing wine)

4 cups / 1 litre chicken or vegetable stock/broth, low-sodium

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For the Seasonings:

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3 tbsp gochujang (Korean chili paste)

1 tbsp gochugaru (Korean chili flakes) - adjust for heat

2 tbsp light soy sauce

2 tsp fish sauce

1 ½ tbsp sugar (balances the fermentation)

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For the Noodles & Vegetables:

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200g / 7oz fresh thin egg noodles (or 100g / 3.5oz dried noodles)

2-3 stems choi sum or 1 pak choy, stems separated from leaves

1 small carrot, peeled and cut into thin matchsticks

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For Garnish:

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2 ½ tsp toasted sesame oil

¼ cup finely sliced green onions

Cilantro (optional)

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1. Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced shallot (or onion) and cook for 2-3 minutes until softened. Add the minced garlic and grated ginger and sauté for another 60 seconds until fragrant.

2. Build the Flavor Base: Add the chopped kimchi and sliced mushrooms to the pot. Sauté for 3-4 minutes, stirring occasionally, until the kimchi is slightly caramelized and the mushrooms have softened. If using a pre-cooked protein (like tofu, chicken, or seitan), add it here to warm through.

3. Deglaze: Pour in the Shaoxing wine. Let it bubble and simmer for 30 seconds, scraping any browned bits from the bottom of the pot with your spoon.

4. Simmer the Broth: Add the stock, gochujang, gochugaru, soy sauce, fish sauce, sugar, and kimchi juice. Whisk to dissolve the gochujang. Bring to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for 10-12 minutes to allow the flavors to meld.

5. Cook the Vegetables: After the broth has simmered, add the firmer vegetables: the choi sum stems and the carrot matchsticks. Simmer for 2 minutes. Then add the softer choi sum leaves and simmer for another 1-2 minutes until just wilted. Stir in the toasted sesame oil and turn off the heat.

6. Cook the Noodles: While the broth is simmering, cook the noodles in a separate pot of boiling water according to package directions. Drain well and divide between two serving bowls.

7. Assemble the Soup: Taste the broth and adjust seasoning if necessary (more soy for salt, sugar for sweetness, gochugaru for heat). Ladle the hot broth and vegetables over the noodles in each bowl. Garnish generously with sliced green onions and cilantro (if using). Serve immediately!