Pat the pork dry and transfer it to a gallon storage bag. Whisk together the mirin, tamari, dashi granules, honey, shichimi togarashi, and sesame oil until smooth.

Pour the marinade over the pork. Squeeze the air out of the bag and close it. Transfer to the refrigerator for 30 minutes to overnight.

Preheat oven to 400ºF.

Heat 1 tablespoon oil in a large pot over medium heat. Add the shallot, garlic, chili peppers, and white parts of the scallions. Sauté for 3–5 minutes.

Pour the chicken broth on top and add the dashi granules. Bring to a boil, reduce the heat, and simmer for 30 minutes. Taste and add salt if needed.

Place the warm water in a measuring glass. Add the miso, tamari, mirin, and sesame oil. Whisk until completely smooth. Set aside.

Place the corn in a bowl with the green parts of the scallions. Add the shichimi togarashi and sesame oil. Season with salt and mix to combine. Taste and add more salt or shichimi togarashi if needed.

Heat 1 tablespoon oil in an ovenproof skillet over medium heat. Remove the pork from the storage bag and shake off the excess marinade. Transfer to the skillet and cook for 3 minutes. Flip and cook for an additional 3 minutes.

Transfer the skillet to the oven for 18–22 minutes or until the thickest part of the tenderloin registers 140ºF.

Transfer the tenderloin to a cutting board to rest for 5 minutes before slicing into thin medallions.

As the pork roasts, cook the noodles according to package directions and prepare your soft-boiled eggs. See note.

Pour the miso mixture into the pot of ramen broth and stir to incorporate. Taste and adjust the seasonings to your preference. Turn off the heat.

Divide cooked noodles between bowls. Ladle the broth on top. Arrange a few slices of pork and a few spoonfuls of corn on each. Garnish with the julienned carrots and serve with more shichimi togarashi sprinkled on top if you like. Enjoy!