Steep dashi: Combine water, kombu, and dried shiitake mushrooms in a pot. Steep cold overnight in the refrigerator, or at least 1 hour at room temperature.

Heat gently: Bring to just below a simmer over medium-low heat. Remove kombu before it boils.

Simmer shiitakes: Continue simmering with shiitakes for 20 minutes, then strain. Reserve mushrooms for another use or slice and return to broth.

Make miso tare: Whisk together the miso, tahini, soy sauce, mirin, grated ginger, grated garlic, and chili paste in a small bowl until smooth.

Cook noodles: Cook the kosher ramen noodles according to package directions and drain.

Assemble: Add 2–3 tbsp tare to each bowl and whisk in hot broth until fully dissolved. Add noodles and top with corn kernels, bean sprouts, sautéed mixed mushrooms, scallions, halved soft-boiled eggs, toasted sesame seeds, and butter if using.

Steep dashi: Combine water, kombu, and dried shiitake mushrooms in a pot. Steep cold overnight in the refrigerator, or at least 1 hour at room temperature.

Heat gently: Bring to just below a simmer over medium-low heat. Remove kombu before it boils.

Simmer shiitakes: Continue simmering with shiitakes for 20 minutes, then strain. Reserve mushrooms for another use or slice and return to broth.

Make miso tare: Whisk together the miso, tahini, soy sauce, mirin, grated ginger, grated garlic, and chili paste in a small bowl until smooth.

Cook noodles: Cook the kosher ramen noodles according to package directions and drain.

Assemble: Add 2–3 tbsp tare to each bowl and whisk in hot broth until fully dissolved. Add noodles and top with corn kernels, bean sprouts, sautéed mixed mushrooms, scallions, halved soft-boiled eggs, toasted sesame seeds, and butter if using.