Step 1

Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Set aside.

Step 2

Bring pea pods (you should have about 4 oz.) and 1½ cups water to a boil in a small saucepan over medium heat. Reduce heat and simmer until vegetables are soft, 20–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill stock until cold, about 30 minutes. (We think this is a great way to make use of vegetable trimmings, but if you find the idea more work than you want to do, use vegetable stock instead.)

Step 3

Whisk chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and ½ tsp. chili oil into pea stock.

Step 4

Cook soba noodles in a pot of boiling salted water until tender; transfer to a bowl of ice water (this will stop the cooking). Swish noodles around; drain.

Step 5

Add noodles to bowl with stock mixture, along with pea shoots, radishes, tatsoi, and reserved peas and give it all a good toss to make sure noodles and vegetables are evenly coated. Divide among bowls; top with eggs and scallions and drizzle with a little chili oil.