Step 1: Prepare the Pork : In a small bowl, combine soy sauce, brown sugar, rice vinegar, and honey. Rub this mixture all over the pork. Heat vegetable oil in a pan over medium-high heat. Sear the pork for 3–4 minutes on each side until golden brown. Add ½ cup of water, cover, and reduce heat to low. Simmer for 30–40 minutes, flipping occasionally, until tender and glazed. Slice thinly and set aside. (Alternatively, you can use leftover roasted pork or pulled pork for quicker prep.)

Step 2: Make the Broth : In a large pot, heat sesame oil and vegetable oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Stir in soy sauce, mirin, and miso paste, mixing until combined. Pour in chicken/pork broth and water. Bring to a boil, then lower heat and simmer for 20–25 minutes. Adjust seasoning — add salt, pepper, or chili paste to taste.

Step 3: Cook the Soft-Boiled Eggs : Bring a small pot of water to a gentle boil. Lower eggs into the water and cook for 6½ minutes. Transfer immediately to an ice bath for 5 minutes. Peel carefully and slice in half just before serving. (Pro tip: Use eggs that are a few days old — they peel more easily.)

Step 4: Cook the Ramen Noodles : In another pot, bring water to a boil. Add ramen noodles and cook for 2–3 minutes (or as per package instructions). Drain and rinse lightly with warm water to prevent sticking.

Step 5: Assemble the Ramen Bowls : Divide noodles evenly among 4 large bowls. Pour hot broth over the noodles. Arrange slices of pork, soft-boiled egg halves, bok choy, mushrooms, and corn on top. Garnish with green onions, nori strips, and sesame seeds. Serve immediately while steaming hot.