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Prep all ingredients: Chop the scallions, separating the green ends from the white ends. Minced the garlic and slice the mushrooms. Then chop the kimchi into smaller chunks, reserving the juices for the broth. Separate the eggs, reserving the whites for later use.
Set a large 6-quart sauce pot over medium heat. Add the sesame oil, scallion whites, minced garlic, and sliced mushrooms. Sauté for 5 to 7 minutes to soften, stirring regularly.
Once the mushrooms and onions have softened, add in the broth, 1 cup of chopped kimchi, all kimchi juices, and gochujang sauce. Stir well and bring to a boil. (Reserve the remaining chopped kimchi and scallion greens to garnish the ramen bowls.)
Once boiling, stir in the ramen noodles and egg yolks. Stir quickly so the egg yolks mix into the broth evenly, creating a silky texture. Simmer the noodles for 3 to 4 minutes to soften.
To serve: Ladle the Ramen soup into bowls making sure each bowl has a generous amount of noodles and mushrooms. Top each bowl with scallion greens and a dollop of extra kimchi. If desired, add chopped tofu and Ramen eggs on top.