Bring a small pot of water to a rolling boil and carefully lower the eggs into the water.

Cook the eggs for exactly 6 and a half minutes for a soft-boiled yolk, or 9 minutes for a hard-boiled yolk.

Immediately transfer the eggs to a bowl filled with ice water to stop the cooking process; let them cool for 5 minutes before peeling carefully.

In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.

Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.

Whisk in the chili garlic sauce and red miso paste until fully dissolved, ensuring the broth does not boil vigorously after adding the miso to preserve its flavor.

In a separate large pot of boiling water, cook the ramen noodles according to the package instructions until al dente, usually about 2-3 minutes.

Drain the noodles well and divide them evenly between two large serving bowls.

Pour the hot spicy miso broth over the noodles, filling the bowls generously.

Slice the peeled boiled eggs in half lengthwise and place them atop the noodles.

Garnish each bowl with the sweet corn and sliced green onions before serving hot.