**Prepare the Broth:** In a large pot, combine chicken broth, water, soy sauce, mirin, chili garlic paste, grated ginger, minced garlic, sesame oil, and white pepper. Bring to a simmer over medium heat and let it gently cook for 15-20 minutes to allow flavors to meld. If using, whisk in miso paste at the end, ensuring it dissolves completely, and do not boil after adding miso.

**Cook the Ramen Noodles:** While the broth simmers, cook ramen noodles according to package directions. Drain and set aside.

**Prepare Crispy Rice Paper:** Heat about 1 inch of oil in a small pan over medium-high heat. Once hot, carefully add a piece of rice paper (it will puff up instantly). Fry for a few seconds until golden and crispy, then remove with tongs and place on a paper towel-lined plate to drain. Repeat with the second sheet.

**Assemble the Ramen:** Divide the cooked ramen noodles among two serving bowls. Ladle the hot 'aggressive' broth over the noodles.

**Add Toppings:** Carefully arrange the soft-boiled eggs (halved), cooked pork belly, sliced green onions, shredded nori seaweed, and corn kernels on top of the noodles and broth.

**Serve:** Garnish each bowl with the freshly made crispy rice paper. Serve immediately and enjoy the bold, aggressive flavors and satisfying crunch!