Kimchi Noodle Soup-

1. Make Dashi broth first. In medium, all soup base ingredients. Bring to boil and low to simmer for 15 minutes.
2. During making the broth, prepare vegetables. Cut Korean radish as a big square block.  Bok choy cut in  quarter. Slice Shiitake mushrooms.   
3. For Garnish, chop green onions and slice red pepper.
4. For Kimchi Garnish, chop 1/4 C of kimchi roughly and add sesame oil, sesame seed and sugar.  Combine together and set aside.
5. After 15 minute, remove all ingredients from soup and boil the broth. 
6. Put Kimchi and Kimchi juice, Korean radish and shiitake mushrooms in the broth.
7. Season with fish sauce and boil about 10 minutes until the radish cook.
8. Cook the noodle according to the package instruction.
9. After noodle is cooked, rinse well with cold water and drain well.
10. Into the boiling broth, put white beach mushrooms and bok choy and cooked about 4 minute.
11. Place the noodle in a soup bowl and pour the broth with all ingredients.
12. Garnish with marinated kimchi, chopped green onion and sliced red pepper.
13. This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.

* for taste Add salt and pepper if you need it. If water is boiled down or the soup is salty, you can add more water.