Photo: Brian Kennedy; Styling: Lindsey Lower
Serves 6 (serving size: about 1 1/3 cups soup plus garnishes)
1. Rub chicken thighs with the gochujang and sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice.
2. Bring stock, 1 1/2 cups water, and next 4 ingredients (through fish sauce) to a boil in a Dutch oven. Reduce heat, and simmer 10 minutes. Add tofu and bok choy; reduce heat to low.
3. Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with diced chicken, mushrooms, radish, onions, and serrano.