In a small saucepan, combine dried shiitake mushrooms and water. Bring to a low simmer for 8–10 minutes, until mushrooms plump and broth turns deep brown. Remove mushrooms and thinly slice; reserve both slices and broth.

In the same pan, heat sesame oil over medium. Sauté garlic and ginger until fragrant, about 30 seconds. Stir in soy sauce and miso until dissolved, then pour in reserved shiitake broth.

Bring broth back to a gentle boil. Add instant ramen block and cook 2 minutes, stirring occasionally. Push noodles to one side and add sliced mushrooms to warm through.

Divide noodles and broth between two bowls. Top with scallions and your choice of kimchi, chili crisp, or eggs.