Spicy Korean Noodle Soup (quick & healthy)

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Ingredients

4 cups / 1 litre chicken stock/broth (, low-sodium)
2/3 cup cabbage kimchi ((Note 1))
2 tbsp kimchi juice (, from kimchi tub (Note 1))
3 tbsp gochujang ((Note 2))
2 tbsp light soy sauce ((Note 3))
2 tsp fish sauce ((sub more soy))
1 tbsp Chinese cooking wine ((Shaoxing wine, Note 4))
2 slices ginger (, sliced 0.7cm / 1/3" thick (skin on))
1 large garlic clove (, smashed (Note 5))
200g/ 7oz thin fresh egg noodles ((or 100g/3.5oz dried - Note 6))
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 (Note 8))
1/4 cup finely sliced green onions ((1 stem))

As published by RecipeTin Eats.

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