Step 1

Heat butter in a saucepan, fry corn until warm. Set aside.

Step 2

Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.

Step 3

Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.

Step 4

Add the chicken, simmer for 20 minutes. Remove, and set aside.

Step 5

Dissolve the miso paste in the chicken broth.

Step 6

Shred the chicken.

Step 7

Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.

Step 8

Enjoy!