Step 1

Season the bok choy and mushrooms with salt and pepper. Heat a grill pan with 2 tablespoons oil (if you don't have a grilling pan, use a skillet and pan-fry the bok choy and mushrooms). Grill them until you see grill marks (slice the mushrooms). Set them aside.

Step 2

Add the rest of the oil and heat a soup pot. Add onion, ginger, garlic, season with salt and pepper, stir and saute for a minute or until the onion is tender.

Step 3

Add kimchi, Gochujang, tomato paste, palm sugar or light brown sugar, soy sauce, and chicken broth. Stir, lower the heat, cover, and simmer for 2-3 minutes.

Step 4

Meantime, assemble your bowls. Add the noodles, chicken, grilled bok choy, and mushrooms.

Step 5

Add the broth to the bowls, garnish with green onions and cilantro. You can also squeeze lemon or lime juice. Optional, add slices of mild red chili pepper.