In a large pot over medium heat, add a tablespoon of neutral cooking oil and sauté ground chicken or pork for 4-5 minutes until browned and cooked through. Transfer the meat to a plate and set aside, leaving the drippings in the pot.

In the same pot, add more oil if needed, then add sliced shiitake mushrooms. Cook for 5 minutes until golden and slightly crisp. Add minced shallots, garlic, and ginger, stirring for another 2-3 minutes until fragrant.

Mix in white miso paste, soy sauce, rice vinegar, and hot chili oil until dissolved. Pour in broth and bring to a boil, then reduce heat and let it simmer gently for 20 minutes.

Bring the broth back to a boil and add dry ramen noodles. Cook according to package instructions, about 3 minutes. Stir in cooked meat and sweet corn, mixing until heated through.

Ladle ramen into bowls and top with soft-boiled eggs, green onions, and sesame seeds. Drizzle more hot chili oil if desired.