Miso Ramen with all the Trimmings

4 eggs
10 ounces dried ramen noodles
1/2 cup bamboo shoots -- fresh or canned, sliced
1/2 cup corn kernels -- fresh or canned, drained
1/3 cup spinach -- fresh or frozen (thawed)
8 cups stock -- vegetable or meat, store-bought or homemade
2 teaspoons instant dashi granules
1 tablespoon soy sauce -- or to taste
4 tablespoons fresh miso paste
1 cup fresh bean sprouts
2 green onions -- finely chopped
4 teaspoons chilli oil

More topping options:
Top with store bought barbeque cha-siu pork
enoki mushrooms
sliced Japanese fish cakes
snow peas
spinach leaves
firm tofu, diced

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1-inch. Turn the heat to high and when boiling, turn the heat to medium and let the eggs cook for 10 minutes. Promptly use a slotted spoon to remove the
eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook for 3 minutes, until the noodles are cooked through. Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso, if you'd like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chilli oil, if desired.

Serves 4.