- Add chopped bacon to a cold stock pot or Dutch oven; cook bacon over medium heat until fat is rendered and bacon is crispy. Remove the bacon, and set on a plate lined with paper towels to absorb grease. Leave 1-2 tablespoons of leftover bacon grease in the pot (discard the rest).
- Saute shallots over medium heat until translucent and fragrant, about 3-4 minutes. Add minced garlic and grated ginger; saute for 1-2 minutes until soft and fragrant.
- Add corn kernels and saute with aromatics for 4-5 minutes, until slightly charred.
- Pour in broth and bring to a simmer. Lower heat and simmer over medium-low for 20 minutes.
- Squeeze in the lime juice, and crushed red pepper flakes. Season to taste with salt and pepper, as needed.
- Bring broth back to a boil, and add dry ramen noodles (no need to break up). Cook until noodles are al dente, about 3 minutes.
- Ladle ramen, broth and corn into bowls, and top with 1-2 soft-boiled eggs, a handful of green onions, cilantro and sesame seeds. Drizzle chili oil overtop. Serve and enjoy.