Step 1

Heat a large pot over medium heat and add the oil, the matchstick cut scallions (save darker green tops for garnish at end), garlic, and ginger and sauté for about 1-2 minutes until softened. Add the broth and bring to a boil.

Step 2

Remove about 1 cup of broth and add the white and red miso pastes as well as the tahini. Whisk until smooth, then add back to the pot. Let simmer for a few minutes to fully integrate.

Step 3

Turn off the heat and add the mirin, soy sauce, salt and toasted sesame oil.

Step 4

Heat a wok or large skillet over medium-high heat. Add a teaspoon of oil, then the corn. Cook for about 5 minutes, stirring just a couple of times, until the corn is lightly charred in areas. Remove from heat.

Step 5

Add the second teaspoon of oil along with the carrots and chili pepper and cook 2-3 minutes, stirring just once or twice until they get a bit of charred color in spots. Remove from heat.

Step 6

Add hot broth to individual bowls and add the corn, carrot and jalapeño mixture, and cooked ramen noodles. Top with thinly sliced scallion greens and some toasted sesame seeds. If you'd like, also add small sheets of nori to add just as you serve.