Remove the pork from the marinade. Season it with some salt and pepper.
Heat a large heavy pot to medium-high heat, add the canola oil and sear the pork until browned on all sides (about 8-10 minutes). Remove from heat.
1 tbsp. canola oil
Remove the pork and reserve it. Drain the oil from the pot. Keeping the browned cooked-on bits in the pot will add flavor to your soup.
In the pot, combine the water with the 2 flavor packets that came with the instant noodles. Return to the stove over medium-high heat.
5 cups water
Bring the broth to a boil and then lower heat to a simmer, scraping the browned bits at the bottom so that they loosen. Return the pork to the pot and simmer for 10-15 minutes, until the internal temp. of the pork reaches 145°F.
Remove the pork from the broth to a cutting board. Strain the broth through a fine mesh strainer. Return the broth to the pot.
Bring the broth to a boil, add the noodles and cook for 3 minutes.
While the noodles are cooking, slice the pork.
Serve in bowls with the pork slices and kimchi, divided evenly. Top with the green onions, fresh cilantro and Sriracha sauce if you like a little more kick.