Step 1

In a large saucepan, combine the pork, ginger, garlic, soy sauce, sesame oil, mirin and 2 tablespoons water. Mix with your hands until well combined.

Step 2

Set the pan over medium-high and cook, stirring often and breaking the meat into small pieces, until the meat is no longer pink, 2 to 3 minutes. Add ½ cup of the scallions and the miso; cook, stirring, until the ingredients are well combined and the mixture is heated through, about 1 minute. Stir in the broth and dashi, then bring to a simmer. Reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.

Step 3

When the broth is nearly done, in a large pot, bring 4 quarts water to a boil. Add the ramen and cook, stirring occasionally, until tender. Drain in a colander, rinse under warm water and drain again, shaking the colander to remove as much water as possible. Divide the noodles among 4 serving bowls.

Step 4

Taste the broth and season with salt. Ladle the broth over the noodles. Top each bowlful with the remaining scallions, corn and a slice of butter (if using). Serve with shichimi togarashi or chili oil (if desired).