Combine the red pepper flakes, garlic cloves, chives, ginger, and cinnamon stick in a small bowl.
Heat the oil in a small sauce pan over medium-low until shimmering. Pour oil over the spice mix (be careful, it will bubble A LOT). Steep with the cinnamon stick for 5 minutes, then discard the stick. Let sit while you prepare the rest of the ramen.
Heat 2 tablespoons olive oil in a large pot over medium. Toss the mushrooms in the oil with a pinch of salt and pepper. Cook undisturbed for 5 minutes. Add butter and 2 tsp chili oil, garlic, and ginger, until very fragrant, about 1-2 minutes. Remove to a plate.
Swirl the curry paste into the pot, then pour in the broth, soy sauce, and coconut milk. Simmer for 10 minutes.
Add the noodles (discard the seasoning packet) into the broth and cook according to package directions. This usually takes 3-5 minutes. Dump in the kale and stir until wilted, about 1-2 minutes longer.
Divide noodles and broth into bowls and garnish with the mushrooms, green onions, a sprinkle of sesame seeds, and 6-minute eggs, as desired.
Notes
*To store: If you plan of having leftovers, cook and store the noodles separate from the broth. Ramen keeps well for up to 5 days.
Keyword chili oil, japanese, main course, mushrooms, ramen, soup, vegetarian