Prepare the seasoned soft-boiled eggs min. 2 hours in advance
Place the uncracked eggs in a pot and fill with plenty of water (give 2.5 cm of water above the eggs).
Bring the water to a boil. Once boiling, lower the heat to medium to high. Set timer to cook the egg for 6 minutes.
After the time is up, immediately put them in an ice bath for 2 minutes. Carefully peel the boiled eggs.
Transfer the peeled egg to the marinade mixture in a plastic bag (consisting of 80 ml soy sauce, 80 ml mirin, and dissolved sugars). Marinade for at least 2 hours, or 8 hours for best results.
Start making the miso ramen
Combine all the miso sauce ingredients (except the dashi stock) and mix them well in a small bowl.
Boil Corn Kernel in a pot until soft. Drain the water and use it again for the dashi stock.
Cook the dashi stock in the same pot and bring it to a boil.
While waiting for the dashi stock, finely chopped the Japanese leek in 0.3 cm width or based on your preference.
Boil the noodles with plenty of water for around 3 minutes or until chewy and half-soft. Once cooked, drain and rinse with cold water to stop cooking.
Put one tablespoon of mixed miso sauce in each serving bowl, then pour in about 400 ml of the dashi stock soup each bowl. Add the boiled noodles per serving.
Serve with the toppings: menma, chopped Japanese leek, boiled corn, seasoned soft-boiled eggs, char siu. Or any other toppings you would like.