Gently mix all the meatball ingredients together in a large bowl. Set aside to flavor while you get started on the soup.
Heat a large dutch over over medium-high heat with enough oil to coat the bottom.
This soup is mainly just chucking things into a pot so I suggest getting everything chopped ahead of time to make life easier.
Once the oil is hot, add the onion, garlic and ginger, stirring to brown.
Add the miso and gojuchang, letting the pastes melt into the onion mix.
Next tip in the kimchi, and carrots.
Add the broth, cover and bring to a boil. Then reduce heat to a simmer and let cook until carrots are soft but still toothsome, like ten minutes.
Meanwhile set a large skillet over medium high heat, oiled.
Form the pork mix into meatballs and add to the sizzling pan. Brown on all sides and cook through.
Once the carrots are just about done, taste the broth and adjust as needed. Stir in the remaining bok choy, water chestnuts and edamame. Simmer for another few minutes, let the bok choy soften but don't overdo it or it'll really fall apart.
When ready to serve, get all your selected toppings ready -- cook the noodles (if using) to package instructions, do your eggs, chop herbs, etc.
Spoon generous amounts of soup into shallow bowls with plenty of veg and meatballs per serving. Set out toppings and noodles for people to add themselves.