Step 1

Start by cooking your noodles in a pot of boiling water.

Step 2

Add the washed bok choy to the same pot and immediately remove once blanched (usually after a few minutes).

Step 3

Drain the noodles once they are just shy of al dente; and reserve the cooking water as this will be the base for our soup.

Step 4

In a heat-proof bowl, gather together the coriander leaves, chopped scallions, minced garlic, grated ginger, gochugaru/ chilli flakes and sesame seeds.

Step 5

Heat the sesame oil and once sizzling, pour it over the chilli-garlic mixture from the previous step.

Step 6

Then stir in the miso, light soy sauce, rice vinegar and oyster sauce.

Step 7

Add 1-1.5 cups of the noodle water. Mix well to combine.

Step 8

Add the cooked noodles and bok choy to the broth.

Step 9

Add a squeeze of lime on top and optionally, a splash of chilli oil too.

Step 10

Serve hot and enjoy!