Crumble pork sausage in a large saucepan or stock pot over medium heat.

Add ginger and the white parts of scallions when the sausage begins to render.

Add shiitake mushrooms and collard greens.

Cook until the collards are wilted and shrunken in size.

Add chicken stock, mirin, soy sauce, and sugar.

Bring to a boil, then reduce to medium heat and simmer.

Skim any oil off the top.

Boil ramen noodles according to package directions.

Divide noodles evenly into four bowls.

Fish out mushrooms, remove stems, and slice; place in each bowl.

Add corn to each bowl.

Fish ginger out of broth and discard.

Using tongs or chopsticks, remove some of the collards and sliced mushrooms and place on bowls.

Do the same with sausage using a slotted spoon.

Add broth to each bowl.

Garnish with sliced scallions, eggs, bamboo shoots, and sesame seeds or ramen pepper.