Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the miso paste, half the soy glaze (you will have extra), half the kimchi (you will have extra), and as much of the gochujang as you'd like, depending upon how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Pat the shrimp dry with paper towels; season with salt and pepper. Using your hands, carefully separate the noodles. To the pot, add the noodles, seasoned shrimp, broth, and 1/2 cup of water (or 1 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined, the noodles are heated through, and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup garnished with the sliced green tops of the scallions. Enjoy!