Heat a stock pot or Dutch oven over medium heat with one tablespoon of oil. Once hot, add chicken or pork. Season with a couple of pinches of kosher salt and black pepper. Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.

Add the 2 tablespoons of neutral oil to the pan, along with mushrooms. Cook for 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic. 

Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring the mixture to a boil. if you prefer a brothier ramen, add an additional 1 to 2 cups of broth. Lower heat and very gently simmer, partially covered, over medium-low for 20 minutes.

Bring the broth back to a boil, and stir in cooked meat and corn. Reduce heat to a simmer.

Meanwhile, bring 2-3 cups of water to a boil in a separate small saucepot and cook ramen noodles for 3 minutes. Drain the ramen noodles and portion evenly between bowls. 

Ladle the broth into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.