Boil water and cook the noodles according to the direction on the package.
While the noodles are cooking, bring the vegetable broth to a simmer in a separate pot.
When noodles finished cooking, drain, rinse and set aside.
Add chili garlic paste to your vegetable broth, add the bok choy, jalapeno, onion, radish garlic and allow to simmer for 3-5 minutes.
Add the noodles to the vegetable broth, and return to simmer while stirring. Once thoroughly heated, enjoy!
Vegetable Broth: Make your own, or choose a sensible store bought product. If I don't have time to make my own, I opt for a low sodium version (mushroom or vegetable). You can also find broth that is specifically made as a soup base (such as pho broth, etc) but ensure you carefully check the ingredients. Chili Garlic Sauce: is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely). Vegetables: Adjust vegetables according to what you have to use up. This soup is also great with cabbage, carrot, sprouts, and more. Get creative!