I recommend having all of your ingredients prepped before hand.

Start by peeling and finely chopping your onion, peel and grate the garlic cloves and ginger, and wash and finely chop the green onion.

If you are using fresh corn, cut the kernels off the cob. If you are using frozen corn like me, add it to a bowl and thaw it in the microwave for a minute or two.

Get all of your other ingredients out.

If you have a pestle and mortar get that out and add the sesame seeds then use the pestle to crush the sesame seeds. If you do not have a pestle and mortar, you can use your two palms to rub the sesame seeds over a bowl or a spice grinder to crush them lightly and release their aroma.

Grab one large soup pot and a smaller pot for the soft boiled eggs and ramen noodles.

Heat 1 tablespoon of toasted sesame oil in a large soup pot on medium-high heat then add the ground chicken.

Stir and cook the chicken for 4-5 minutes or until only a few raw bits are still visible then add the finely chopped onion, stir and sauté for a couple of minutes then add the grated ginger and garlic.

Next, add the roasted red chili paste, miso, crushed sesame seeds, white pepper and salt.

If you like a peppery kick add 1/2 a teaspoon instead of a 1/4 teaspoon. White pepper is a lot stronger than black pepper.

Stir to combine everything and use your wooden spoon to lightly scrape the bottom of the pot to release any bits that might be stuck - those bits are mega flavor and you want them in your broth.

Next, add the chicken stock, lower the heat to medium-low, cover your pot and allow it to simmer for 10 minutes.

While the broth is simmering, add water to your smaller pot and bring it up to a boil.

Once it is a rolling boil, start a 6.5 minute timer and immediately and gently add your eggs.

Stir the eggs for the first minute (this ensured that the yolk will end up in the center) then allow them to cook uncovered for the remaining 5 and a half minutes.

While the eggs cook, prepare an ice bath bowl. Grab a large bowl and fill it up with cold water and ice.

After the times goes off, transfer the eggs to your ice bath bowl. This will shock the eggs and stop the cooking process. After 10-20 seconds in the ice bath, peel the eggs and set them aside.

Discard the water, rinse your pot and fill it up with water again for the ramen noodles. Cook your ramen noodles according to package instructions.

After the broth has been simmering, turn off the heat and add the rice vinegar and soy sauce.

Stir and give it a taste for seasoning. Add salt, pepper and/or rice vinegar if needed.

To serve, add your cooked ramen noodles to your bowl then ladle over some of the broth with the ground chicken.

Top with your soft boiled egg, chopped green onion, corn and and extra sprinkle of sesame seeds. `

Store the broth on its own in the refrigerator for up to 3 days.