Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil 2 eggs and set aside. Blanch 2 cups of spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes. Add the chicken, simmer for 20 minutes. Remove, shred and set aside. Dissolve the miso paste in the chicken broth.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori. Enjoy!