Spicy Korean Noodle Soup

This is a quick Korean noodle soup that’s healthy, packs big flavours and will curb your spicy Asian food cravings. The broth gets its flavour from gochujang and kimchi – express passes to flavour!

• 4 cups / 1 litre chicken stock/broth, low-sodium
• 2/3 cup cabbage kimchi
• 2 tbsp kimchi juice , from kimchi tub
• 3 tbsp gochujang
• 2 tbsp light soy sauce
• 2 tsp fish sauce (sub more soy)
• 1 tbsp Chinese cooking wine (Shaoxing wine)
• 2 slices ginger , sliced 0.7cm / 1/3" thick (skin on)
• 1 large garlic clove , smashed

• 200g/ 7oz thin fresh egg noodles (or 100g/3.5oz dried)
• 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 matchsticks
• 2 1/2 tsp sesame oil , toasted
• 1/4 cup finely sliced green onions (1 stem)