Mix the white and brown miso in a bowl.

In another bowl, combine soy sauce, water, and sugar.

Marinate the peeled eggs in the soy sauce mixture for at least 4 hours or overnight.

Stir-fry the bamboo shoots in sesame oil until dry.

Add soy sauce, sugar, and red chili pepper flakes to the bamboo shoots and stir-fry again until dry.

Set aside the bamboo shoot mixture.

Prepare all ingredients: hot chicken stock, cooked chicken, ramen noodles, bean sprouts, corn kernels, wakame seaweed, butter, and chives.

Divide the miso tare between four bowls.

Divide the hot chicken stock equally among the bowls and whisk to blend with the miso tare.

Cook the ramen noodles to your desired texture and drain.

Divide the cooked noodles among the four bowls.

Top each bowl with bean sprouts, stir-fried bamboo shoots, pulled chicken, corn kernels, wakame seaweed, marinated egg, a slice of butter, and sliced chives.

Serve the ramen piping hot.