Curry Ramen with White Miso

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1 tablespoon cumin seed, toasted or 1 teaspoon ground

1 tablespoon coriander seed, toasted or 1 teaspoon ground

1 tablespoon fenugreek seed, toasted or 1 teaspoon ground

1 tablespoon ground garam masala 

1 teaspoon ground turmeric or 1 tablespoon fresh turmeric root, peeled and finely chopped

2 quarts chicken stock, brodo or bone broth and/or combined with or substitute mushroom or vegetable brodo or broth 

3 healthy tablespoons white miso paste 

2 inches fresh ginger root, thinly sliced and chopped or cut into thin matchsticks 

4 cloves garlic, chopped 

A handful of fresh curry leaves, optional 

4 large eggs 

2 large ears of corn, husked 

Salt

1/2 pound rainbow or baby carrots, scrubbed, cut into 3-inch pieces and quartered lengthwise 

1 bundle asparagus or rainbow asparagus, trimmed and cut on bias 

1 bunch or bundle rainbow or green chard, stemmed and roughly chopped

12 ounces ramen noodles (four 3-ounce bundles) or thin spaghetti (see Cook's Note)

2 to 3 cups sliced smoked chicken or shredded or pulled rotisserie chicken or plant-based grilled chicken 

A handful of rainbow radishes or red radishes, thinly sliced or cut into matchsticks

1/2 cup shiso leaves or cilantro and parsley combined, shredded 

1 bunch scallions, thinly sliced or finely chopped 

Sriracha or other hot sauce, to serve

Black garlic soy, shoyu or tamari, to serve