If you're vegetarian or vegan, use veg stock and check the kimchi doesn't include any fish products
1Fry 100g of mushrooms (shiitake are the norm but I’ve used chestnut) and set aside.
2Fry 3 finely chopped cloves of garlic, the same amount of chopped ginger and a finely diced onion for about five minutes.
3Add a litre of chicken stock or bone broth (or veg stock). Stir in a tbsp of miso, two each of soya and sweet chilli dipping sauce and 150g of chopped kimchi and whatever liquid came with it.
4Check seasoning and flavour and add cooked mushrooms.
5Serve over noodles with chopped spring onions, watercress and whatever other suspects you have to hand.