In a large pot, combine chicken stock, smashed garlic, ginger slices, and white parts of green onions. Bring to a boil, then reduce heat and let simmer gently while you prepare other components, at least 20 minutes. Strain and discard solids just before using.

In a small bowl, whisk together miso paste, chili garlic sauce, tahini (if using), soy sauce, mirin, and sesame oil until completely smooth. Set aside at room temperature.

In a skillet over medium-high heat, cook ground pork, breaking it into small crumbles. When almost cooked through, add gochujang, soy sauce, sake, and sugar. Stir-fry until the liquid is absorbed and the pork is nicely caramelized and slightly crisp, about 5-6 minutes. Keep warm.

Bring a small pot of water to a rolling boil. Gently lower eggs straight from the fridge into water using a slotted spoon. Boil exactly 6 minutes 30 seconds for a jammy yolk. Immediately transfer to an ice bath for at least 5 minutes, then peel carefully.

Bring a large pot of water to a boil (no salt). Cook ramen noodles 1 minute less than package directions for al dente texture. Drain well and divide among four deep bowls.

Strain the simmered broth, discarding aromatics. Return clear broth to the pot and bring to a gentle simmer. Place 2 tablespoons of spicy miso tare at the bottom of each bowl over the noodles. Ladle about 1½ cups of hot broth into each bowl, then stir gently to dissolve the tare and combine.

Divide the spicy pork soboro equally among bowls. Halve the soft-boiled eggs and place one half on each. Add warm corn kernels, sliced green onions, a sheet of nori, and a drizzle of chili oil and sesame seeds as desired. Serve immediately while piping hot.