Hot miso ramen soup

Ingredients

• 150g chicken mince
  
• 1 teaspoon tobandjan (chilli soy bean paste)
  
• 1 teaspoon gochujang (Korean chilli paste), optional
  
• oil spray
  
• 3 cloves garlic, finely chopped
  
• 1 tablespoon finely chopped ginger
  
• 2 tablespoons white (or mixed) miso
  
• 2 teaspoons brown sugarlight brown cane sugarX
  
• 1 tablespoon reduced-salt soy sauce
  
• 2 tablespoons mirin
  
• 800g shelf-fresh egg noodles
  
• 2 hard-boiled eggs, cut in half, to garnish
  
• wakame (edible seaweed), soaked in water for 1 minute and drained, to garnish
  
• 2 spring onions, chopped, to garnish
  
• sweet corn sweetcornXkernels (fresh or canned, drained), to garnish
  
• 3 bok choy, cut into quarters, blanched and refreshed in cold water
  
• 2 cups mung beans, blanched and refreshed in cold water, squeezed to remove excess water