Combine sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat.

Cook, stirring often, until fragrant and soft (about 6 minutes).

Add ground pork and increase heat to medium.

Cook until pork is fully cooked (6-7 minutes).

Stir in both misos, sesame seeds, hoisin sauce, tobanjan, and soy sauce.

Bring to a boil, then turn off the heat to make the miso base and set aside.

Combine ramen chicken stock and miso base in a pot over high heat to make the miso broth.

Bring the miso broth to a boil, reduce heat to low, and cover to keep warm.

Bring a separate large pot of water to a boil.

Heat vegetable oil in a large, wide-bottomed pot over high heat.

Add bean sprouts and garlic chives and cook, stirring, for 1 minute.

Add miso broth to the bean sprouts and garlic chives mixture and bring to a boil.

Cook for 1 minute and then turn off the heat.

Cook ramen noodles in boiling water according to package instructions.

Drain noodles well and divide among 4 bowls.

Top each bowl with broth, vegetables, corn kernels, sesame seeds, sansho pepper, and sliced scallions.

Serve hot.