Heat a medium sized pot over medium high heat.
Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.
While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
Taste the soup and season with soy sauce and salt, to taste, if needed.
You can remove the mushrooms and slice these into thin strips.
Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.
When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.
Add more chili oil, if you’d like You can also enjoy this with some roasted nori.
Enjoy immediately while hot!