In a large pot, melt your butter and then add the scallions and sauté for 1 minute. Stir in the garlic, ginger and chili pepper flakes for 30 seconds.
Next add the ground pork and use a wooden spoon to break apart the meat. Do this until the meat is browned, about 4 minutes.
Mix in the miso paste and soy sauce. Then add the chicken bone broth, bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 10 minutes.
Now, add the dried ramen noodles to the pot and make sure they are covered with liquid. Cook until ramen is done, about 4-5 minutes, stirring occasionally.
Soft Boiled Eggs:
Place your eggs in a small pot and cover with cool water. Bring water to a boil and then lower the heat to medium low and simmer for 3 minutes. Remove the eggs from the pot and place them in cold water. When cool enough to handle, remove the shells under running water (it's easier for the shell to come off this way).
Heat your oil in a pan and add your sliced mushrooms. Sauté for a few minutes per side. Season to taste with salt and pepper.
Divide your ramen noodles, broth and pork evenly amongst your bowls. Top with your toppings and serve warm.