On medium high heat add 1 teaspoon of sesame oil and 300g of pork.

Add 1 minced garlic clove and 1 teaspoon of ginger.

Add 1 teaspoon of toban djan, 2 tablespoon tenmenjan, and 1 tablespoon sake.

Set aside.

Remove the tails of 250g of bean sprouts.

Combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 ground garlic clove, and ½ teaspoon of toban djan.

Add bean sprouts to boiling water and boil for 1 minute.

Strain water and add to sauce.

Add 1 tablespoon of sesame seeds to mixture.

Combine ⅓ lb of miso paste, 1 tablespoon of mirin, 2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoon of sake.

In a pot add 6 cups of water, add 2 tablespoon chicken bouillon paste and boil for 5 minutes.

Lower heat and simmer.

Blend miso mix by straining slowly into water and chicken bouillon paste.

Simmer while preparing the rest of ramen.

In a pan add ½ tablespoon of butter and 200g of corn.

Salt and pepper.

Cook for 2-3 minutes.

Add hot water to serving bowl.

Add fresh ramen noodles to boiling water.

Cook according to package.

Remove ramen noodles.

Add soup to a serving bowl.

Add noodles.

Add ground pork, bean sprouts, chashu, ramen eggs, corn, green onion, naruto, nori, and a slice of butter.