Umami Beef-and-Noodle Soup

3 tsp. toasted sesame oil, divided 

2 baby bok choy, washed; halved lengthwise 

2 (3.5 oz.) pkg. shiitake mushrooms, trimmed and sliced  

3 large cloves garlic, thinly sliced 

3 cups reduced-sodium beef bone broth  

2 cups water 

2 tsp. gochujang Korean chili sauce* 

2 tsp. spicy sweet soy sauce, plus more for garnish  

1 (2 in.) piece fresh gingerroot, peeled and cut into thin matchsticks 

½ (8 oz.) pkg. pho rice noodles  

2 cups recipe Slow Cooker Korean Chuck Roast, warmed through  

½ bunch green onions, cut into ribbons, for garnish   

1. In a 4-quart Dutch oven, heat 2 tsp. sesame oil over medium-low to medium heat, add bok choy, cut side down. Cook 2 to 3 minutes or until crisp-tender and leaves are slightly wilted. Remove bok choy; set aside. Add remaining 1 tsp. sesame oil and mushrooms. Cook mushrooms 3 to 5 minutes or until golden brown. Stir in garlic; cook 30 seconds more.  
2. Stir in broth, water, gochujang, 2 tsp. soy sauce, and ginger. Bring to a gentle boil. Reduce heat and simmer 15 minutes.  
3. Meanwhile, prepare rice noodles according to package directions. Drain and rinse with cold water; set aside. 
4. Divide rice noodles, warmed beef, and bok choy among 4 bowls. Ladle soup over mixture in bowls. Garnish with green onion ribbons and additional spicy sweet soy sauce, if desired. 

* Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chili sauce, wear protective gloves. 

Each serving contains: 360 calories, 14 g fat, 4.5 g saturated fat, 0 g trans fat, 60 mg cholesterol, 440 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein. Daily values: 2% vitamin D, 4% calcium, 15% iron, 10% potassium.