The night before, boil the eggs to your liking. I like mine slightly soft in the middle (I add egg to boiling water and let simmer for 6-7 medium heat, then cool in cold water before peeling). Peel the eggs and soak in 4 tablespoons soy sauce + 6 tablespoons water + 2 tablespoons cooking wine filled into a Ziploc bag with the eggs.

Boil the ramen noodles in 4 cups of water and add both packages of flavoring (alternatively, steep the ramen in hot water according to package instructions if you want to be really fast)

Add 1 teaspoon oil to a skillet. Quickly stir fry bok choy and top on the ramen.

Add washed mushrooms to the same skillet and stir fry with 1 tablespoon hoison sauce. Add to ramen.

Add fresh cooked corn (or microwave frozen corn like me) and add to ramen noodle top

Cut seaweed into rectangular pieces and insert in ramen.

Slice the soy sauce eggs in half and top on the ramen. Serve hot!