Slice shiitake mushrooms and green onion. Cut bok choi into quarters. Chop kimchi into smaller pieces.
Bring a pot of water to a boil. Boil egg for 6 minutes or until desired doneness. Shock in a bowl of ice water, then peel and cut in halves. Set aside.
Heat up oil in a large nonstick saucepan over medium heat. Add sliced shiitake mushrooms, season with salt and white pepper, and cook until they start to brown. Set aside.
In the same saucepan, add kimchi, kimchi juice, chicken/ vegetable stock and gochugaru. Let simmer over low heat for 5 minutes. Remove from heat, then stir in miso paste.
Meanwhile, cook ramen according to package instructions.
Drain ramen and transfer to a bowl. Pour broth over ramen, and top with shiitake mushrooms, egg, bok choi, seaweed and green onion. Enjoy!