Preheat the oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half length wise. Scoop out the inside seeds.
Add 1 tsp of olive oil to each half.
Place each half face down in a glass baking dish.
Roast for 30 minutes, or until the skin becomes tender.
Meanwhile clean and slice both sets of mushrooms.
In a small skillet, add 1 tsp of olive oil and a clove of garlic. Add the mushrooms and cook for 5-10 minutes until tender.
In a medium pot, heat the chicken broth and rice vinegar.
Add 1/2 tbsp of miso to 2 bowls.
When the chicken broth is hot. Pour it evenly into two bowls. Mix it gently until the miso dissolves.
Add water to the same pot on medium heat until the water begins to boil.
When the water begins to boil, gently drop in two eggs and cook for six minutes.
When the spaghetti squash is fully cooked, shred the squash into spaghetti strings.
Peel both eggs.
To assemble the ramen bowls, add 1/2 a spaghetti squash into each bowl. Add the mushrooms, the seaweed snacks and an egg. Cut the egg in half in the bowl.
Dice the green onions and add them on top of the bowl.