Melt the butter in a large pan over medium heat. Add the corn and sauté until warmed through.
2. Step
Bring a medium saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes for soft-boiled. Remove from the water with a slotted spoon. Prepare an ice bath in a medium bowl, then add the spinach to the boiling water and blanch for 30 seconds, until bright green and wilted. Immediately transfer to the ice bath to stop the cooking, then drain.
3. Step
In a medium pot, combine the chicken stock, garlic, ginger and scallions. Bring to a boil and cook for 30 minutes.
4. Step
Add the chicken to the broth, cover, and simmer for 20 minutes, until cooked through. Remove the chicken from the broth and set aside, then remove the aromatics and discard.
5. Step
Stir the miso paste into the chicken broth until dissolved.
6. Step
Shred the chicken with two forks.
7. Step
Divide the noodles between two serving bowls, then ladle in the chicken broth. Top with the spinach, corn, shredded chicken, scallions, nori, and soft-boiled eggs
