Bring a pot of water to a boil, lower in the 4 eggs, and boil for 6½–7 minutes for jammy centres. Transfer them immediately to a bowl of ice water and chill completely, then peel carefully and hold them for assembly. The whites should be fully set and the yolks deep gold, soft and glossy in the middle, never chalky or hard. That ice bath is what stops the cooking at once and keeps the whites tender, so the halved egg looks and tastes like a proper ramen-shop topping.

If using frozen corn, thaw the 300g of kernels and drain them well so they stay bright and juicy rather than watery. Blanch the 200g of bean sprouts in boiling water for 20–30 seconds, then drain thoroughly and set aside with the corn. The sprouts should stay pale, crisp, and fresh-tasting, and the corn should look golden and plump, never dry or browned. That brief blanch is what removes the raw edge from the sprouts while keeping the crunch that contrasts with the creamy broth.

Heat the 1 tbsp of neutral oil in a pot over medium-low heat, then add the 4 minced garlic cloves and 20g of ginger and cook for 30–60 seconds until fragrant but not browned. Add the 2 tbsp white miso, 3 tbsp yellow or awase miso, soy sauce, mirin, sake if using, sesame oil, and sugar, and stir into a smooth, glossy paste for about 1 minute. Keep the heat moderate so the paste never sticks, darkens, or scorches. That brief frying is what deepens the miso and blooms the aromatics, while burnt garlic or scorched paste would turn the whole broth bitter.

Gradually whisk in the 1,200ml of chicken stock and 400ml of dashi, adding the first ladleful slowly, until the paste dissolves completely and the liquid is smooth. Bring to a gentle simmer, never a hard boil, and simmer for 8–10 minutes. Pour in the 250ml of milk and warm it through gently, then taste and add a little fine salt only if needed. The broth should look rich, creamy, and golden, yet still pourable. That gentle heat after the miso and milk go in is what protects the flavour and keeps the milk from splitting.

Keep the broth hot over low heat, bring a separate large pot of water to a boil, and cook the ramen noodles according to the package directions until just springy. Lift them out and drain very thoroughly, shaking off every drop of water. If in doubt, pull them a few seconds early, since they keep softening in the hot soup. That separate pot and thorough drain are what keep the noodle starch and excess water out of the golden broth.

Divide the hot noodles among 4 bowls and ladle the hot miso broth over them. Top each bowl with a generous mound of corn, a portion of bean sprouts, 2 egg halves, sliced scallions, 1 tbsp of the butter, and a small spoonful or drizzle of chili oil. Finish with a light sprinkle of the sesame seeds if using, and serve immediately. The butter should sit on the surface and melt slowly into the soup as you eat. That last-moment butter and fast service are what keep the noodles springy and the broth silky and golden.