Chili-Ginger Mung Bean Soup

In a medium saucepan, combine beans and 3 cups water. Bring to a boil; reduce heat. Cover and simmer until tender, 25 to 30 minutes. Drain and set aside.

Meanwhile, cook rice noodles according to package directions. Cut bok choy in quarters lengthwise; rinse.

In a 4- to 5-quart Dutch oven, heat canola oil over medium-high. Add ginger and garlic. Cook and stir until golden but not brown, about 2 minutes. Add gochujang and mushrooms; cook and stir 3 minutes. Add chicken broth, soy sauce, brown sugar and vinegar. Bring to a boil. Stir in beans, bok choy and green onions. Cook until heated through, about 3 minutes. Remove from heat; stir in cilantro.

Divide noodles among four large bowls. Ladle soup over noodles. Drizzle with toasted sesame oil and serve with lime wedges for squeezing.