Start by cooking the ramen noodles according to the package instructions. Once cooked, drain and set aside.

While the noodles are cooking, prepare the toppings. In a skillet, melt some butter over medium heat. Add the corn kernels and cook until charred, stirring occasionally. Set aside.

In another pot, heat some oil over medium-high heat. Add the ground turkey and cook until browned and cooked through. Stir in the soy sauce and chili oil. Set aside.

In the same pot, heat some oil over medium heat. Add the shallot, garlic, and grated ginger. Cook until fragrant, about 2 minutes.

Add the sliced mushrooms and miso paste to the pot and cook until they start to brown and caramelize, about 5 minutes. If the garlic starts to burn, add 3 tablespoons of chicken stock to the pot to prevent it from burning.

Pour in the chicken stock and whole milk. Bring the mixture to a simmer and let it cook for another 5 minutes to allow the flavors to meld together. Season with salt to taste.

To assemble, add the cooked noodles into a bowl. Ladle the creamy mushroom broth over the noodles. Top with the cooked ground turkey, charred corn kernels, boiled egg, and chopped green onions.

Serve immediately.