For the soft-boiled eggs, fill a medium saucepan two-thirds full with water and bring to a boil over medium-high heat.
Now for the soup: In large stock pot, heat oil over medium. Add garlic and ginger and cook about 2 minutes, until fragrant but not brown. Add kimchi, gochujang and soy sauce, cooking about 3 minutes. Add broth and water and bring to a boil. Reduce to medium and simmer for about 10 minutes.
Place the rice noodles in a large bowl and cover with cool water for about 10 minutes. This will allow them to cook more quickly. Set a timer to ensure you don't oversoak the noodles – mushy noodles are not your friend.
Meanwhile, carefully lower eggs into saucepan of boiling water. Once water is boiling again, cook 6 ½ minutes, transferring eggs to bowl of ice water to cool.
After your soup has cooked down a bit, add the noodles to the pot and cook for about 5 minutes. Noodles should be tender, but not mushy.
Once eggs have sat in ice water for at least 2 minutes, peel them under cool water and cut in half lengthwise.
Ladle soup into large, deep bowls and top with eggs, tofu, green onions and whatever else your hungry heart desires.