In a large saucepan over medium-high heat, add the oil and sauté the garlic, ginger, and yellow onion until fragrantly and lightly browned, about 7 minutes.
Add the vegetable stock, NAKANO® Organic Seasoned Rice Vinegar, gochujang paste, soy sauce, and kombu to the sautéed onions. Bring to a simmer and reserve.
Meanwhile, in a large pot of simmering water, cook the ramen noodles per package instructions. Reserve.
Add the zucchini and kimchi to the broth and simmer until tender, about 3 minutes. Add the cooked ramen to the broth and mix to combine. Divide into 6 equal portions, about 2 cups each. Garnish each portion with 1 soft-boiled egg and 1 Tbsp. sliced scallion.
