- Heat the chicken broth in a pot over high heat until it comes to a boil.
- Add in the creamy miso dressing and mix; then lower the heat to a simmer.
- Bring a pot of water to a boil. Add in the ramen noodles and cook until the noodles are al dente. Drain the noodles from the water.
- Divide the soup base and noodles between two bowls.
- Top each bowl with a soft boiled egg, shredded carrots, edamame, and corn.
- Garish the bowl with sliced green onions and black and white sesame seeds.
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