In a pot, pour 3 cups of water and soak 2 shiitake mushrooms for 5 minutes. Bring water along with mushrooms to a boil. Remove the mushrooms and set them aside. Add the instant ramen noodle (sauce discarded) into the boiling water and cook according to packaging's instructions. Drain off excess water and run cold water through the noodles to prevent them from sticking.
To make the sauce, combine the gochujang, soy sauce, low-sodium soy sauce, sesame oil, rice vinegar, and 1/2 tsp of vegetable oil in a small bowl and mix well. Set aside.
In a large pan or a wok, heat 1 tbsp of vegetable oil over medium high heat. Cook the garlic and green onions until they tender and fragrant, about 1 minute. Add the baby bok choys and stir fry until cooked thoroughly, about 2-3 minutes. Add the cooked shiitake mushrooms and combine. Turn the heat on high, add the noodles and stir fry for 30 seconds. Add the sauce and mix well. Stir fry for another 1-2 minutes. Remove from heat and serve with poached eggs and some more chopped green onions.