In a large pot, mix the chicken stock, water, soy sauce, miso paste (if using), sesame oil, minced garlic, and sliced ginger. Stir well to blend all those delightful flavors together.

Bring the mixture to a gentle simmer over medium heat. Let it cook for 10–15 minutes.

In a separate pot, bring water to a rolling boil. Cook the ramen noodles according to package instructions, usually around 3–4 minutes. Drain and set aside.

Toss the sliced mushrooms and bok choy into the simmering broth, cooking for 2–3 minutes.

If you haven't done so, bring a small pot of water to boil, gently add the eggs, and cook for 6–7 minutes. Plunge them into an ice bath, then peel and slice in half.

Divide the cooked ramen noodles among serving bowls.

Carefully ladle the hot broth with veggies over the noodles in each bowl.

Top each bowl with half a soft-boiled egg, a sprinkle of sliced green onions, corn, and a couple of nori sheets.

If you’re feeling adventurous, drizzle with chili oil to give your ramen that extra kick.

Present your stunning bowls and dig in with joy!