In a large pot, like a dutch oven, over medium heat, add the sesame oil, half the garlic cloves, and mushrooms. Let the it cook for about 3 minutes.
Add the chicken broth, soy sauce, rice wine vinegar and bring it up to a boil. Once boiling, add the noodles and cook for 3-4 minutes. Add salt, pepper and red pepper flakes to taste.
Notes
Make Ahead Instructions: The ramen can be made in advance and stored in the refrigerator for up to 4 days.
Noodles: Any type of noodles work (soba, Chinese noodles, etc.) This is my favorite brand to use.
Mushrooms: You can omit, though I'd recommend adding peppers and onions.
Chicken Broth: To make this vegetarian or vegan, you can use vegetable broth.