1. Heat 2 tablespoons canola oil in a large stock pot or Dutch oven. Add in the sliced shiitake mushrooms and sauté until softened and slightly browned, about 4-5 minutes.
2. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside.

To make the broth:

1. Add the remaining 1 tablespoon oil into the pot. Add white parts of the green onions, ginger, garlic, and red pepper flakes. Sauté for 2 minutes. Pour in the chicken broth. Bring to a boil. Lower to a simmer.
2. While the broth is simmering, fill another large stock pot with water and bring to a boil. Add in the baby bok choy and cook for 2 minutes until slightly softened.. Remove and drain while bok choy is still bright green. Set aside.
3. Place the miso paste into a bowl. Ladle ½ cup of the boiling liquid into the bowl and whisk until miso is completely dissolved. Add the miso broth mixture back into the pot along, with soy sauce and sesame oil.

To assemble the ramen bowls:

1. At the bottom of a shallow bowl, place 1/4 of the ramen noodles at the bottom of each bowl.
2. Ladle some of the miso broth over the noodles and place the shiitake mushrooms, pulled pork, and baby bok choy around the edges of the bowl.
3. Place 2 halves of the softened eggs in the middle of the bowl and garnish with the green slices of onions and sprinkles of black sesame seeds. Serve while hot!