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Mince the garlic cloves and dice the onion. Slice the spring onion stalks, and cut the nori seaweed sheets into small strips. Cut the tofu into bite-sized pieces. Blanch the bok choy and any additional vegetables you want to include. Next, boil the egg, making sure to adjust the boiling time depending on whether you want a hard-boiled or soft-boiled egg with your kimchi ramen noodles. Then, cool and peel the boiled egg to serve later.
Heat up a pot under medium heat and add vegetable oil to it. Once the oil is hot, add the diced onion and minced garlic. Fry for 1 minute or until fragrant.
Then, pour the chicken or vegan broth made from mushrooms into the pot. Once the broth starts to boil, reduce the heat slightly and allow the broth to simmer.
Add the kimchi cabbage and simmer for 2 to 3 minutes.
Then, add the shiitake mushrooms and noodles to the pot of broth. Then, pepper and mix the soup with Korean red pepper flakes. Once the noodles are fully cooked, the soup is ready.
Transfer the contents of the pot to a noodle bowl. Add the blanched vegetables, cut tofu and the halved boiled egg to the bowl. Complete the garnishing with a handful of green onions, sliced dried nori seaweed and toasted sesame seeds. Enjoy your kimchi ramen while it's slurping hot.