– Make the ramen soup base by whisking together the sake, mirin, sesame paste, white miso, gochujang, sesame oil, garlic, and ginger in a small bowl. Adjust with salt and set aside.
– Add the dried mushrooms to a large bowl and pour in very hot water. Let steep to rehydrate. When softened, remove the mushrooms. Pour the mushroom soaking water into a large pot.
– Remove the hard stems from the mushrooms and discard. Thinly slice the mushrooms and set aside.
– Pour the chicken stock into the large pot with the mushroom soaking water along with the green onion. Swirl in the ramen soup base mixture. Bring to a boil, then simmer.
– Prepare the noodles by boiling them in hot water until cooked through.
– Divide the noodles into bowl. Top each with kimchi and pulled pork. Ladle in the hot ramen soup.