If using eggs, bring a saucepan of water to a boil. Add the eggs and cook for about 6½ minutes for jammy yolks or 8–9 minutes for firmer yolks, then transfer them to ice water, peel, and halve.

Heat the neutral oil in a large pot over medium-high heat. Add the sliced shiitakes and cook for 4–6 minutes, stirring occasionally, until browned and softened.

Add the minced garlic and grated ginger to the mushrooms. Cook for 30–60 seconds, just until fragrant and not browned.

Pour in the vegetable broth and add the kombu if using. Bring the mixture to a gentle simmer and cook for 8–10 minutes, then remove the kombu.

Stir the miso, soy sauce, rice vinegar, sesame oil, and optional maple syrup or brown sugar into the broth. Do not let the soup boil vigorously after adding the miso.

Add the bok choy and corn and simmer for 2–3 minutes, until the greens are tender but still bright and the corn is heated through.

Cook the ramen noodles according to the package directions, usually for 2–4 minutes. For a cleaner broth, cook them separately, drain well, and divide them among four bowls.

Ladle the hot broth, mushrooms, bok choy, and corn over the noodles. Top each bowl with a halved egg, scallions, and any desired garnishes.