In a large pot over medium heat, add a drizzle of neutral cooking oil. Once hot, add the ground chicken or pork and cook for 4-5 minutes until browned. Transfer to a bowl and set aside.

In the same pot, add a bit more oil if needed, then sauté the shiitake mushrooms for about 5 minutes. Add minced shallots, garlic, and ginger, cooking for an additional 2-3 minutes.

Stir in white miso paste, rice vinegar, and hot chili oil. Gradually pour in the broth, stirring well. Bring to a gentle boil, then reduce to a simmer for 20 minutes.

Return broth to a low boil, add dry ramen noodles and cook for about 3 minutes or until al dente. Stir in the reserved ground meat and sweet corn.

Ladle the ramen into bowls, garnishing with soft-boiled eggs, sliced green onions, and toasted sesame seeds. Drizzle extra chili oil if desired.