Udon Noodles with Korean Gochujang Chili Paste

Gochujang is a delicious Korean chili paste made typically of red chilies, glutinous rice and fermented black beans. It has a sweetish quality to it and a gentle kick that doesn't knock you down. You can find it in Asian markets and use it where you might use Chinese chili paste with garlic. The ones I have tried have less kick than Chinese chili paste with garlic, and seem very good for subtle spicing up of a dish.

1/2 lb boneless pork loin, cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece fresh ginger, minced
4 cups chicken or vegetable broth
1 cup dry white wine
2 Tbsp Korean Gochujang chili paste (or 1 tsp Chinese chili paste with garlic)
1/2 Savoy cabbage, chopped
1 small sweet red bell pepper, sliced
2 Tbsp chopped chives (ideally Asian chives)
1 can Asian straw mushrooms (or regular button mushrooms)
2 packages (about 14-oz) fresh Udon noodles
1/2 package extra-firm tofu, drained and cubed

In a soup pot, fry the pork in a bit of canola or peanut oil until beginning to brown. Add the garlic and ginger and cook another two minutes, until fragrant. Add the wine, broth and chili paste, bring to a boil, then reduce to a simmer. Cook for 10 minutes. Add the cabbage, pepper, chives and mushrooms (including juice) and gently tuck in the Udon noodles into the broth. Cook another 2 minutes and gently separate the noodles. Gently fold in the tofu to the mixture and cook another 2 minutes. Serve in bowls, garnished with chives. Serves 4.