In a large pot, heat 2 tablespoons of neutral cooking oil over medium heat. Add the ground chicken or pork and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Once fully cooked, remove the meat from the pot and set it aside in a bowl, leaving any drippings behind for flavor.

In the same pot, add shiitake mushrooms and sauté for about 5 minutes until they turn golden and tender. Next, introduce minced shallots, garlic, and freshly grated ginger, stirring constantly until fragrant, approximately 2-3 minutes.

Reduce the heat to low and stir in white miso paste, soy sauce, rice vinegar, and hot chili oil. Pour in low-sodium broth, bringing the mixture to a boil, then reduce heat to simmer for about 20 minutes.

After the broth has simmered, return to a gentle boil and add dry ramen noodles. Cook according to package instructions, usually around 3 minutes. Stir in sweet corn and reintroduce the cooked protein to the pot.

Ladle the ramen into bowls, topping each with halved soft-boiled eggs, green onions, and a sprinkle of sesame seeds. Drizzle more hot chili oil if desired.