Heat sesame oil in a medium pot over medium-high heat. Once shimmering, add garlic, ginger, and white parts of scallions. Sauté for 1-2 minutes until fragrant.

Lower heat to medium. Add miso paste, peanut butter, and doubanjiang. Stir constantly until melted into smooth mixture.

While stirring, pour in vegetable broth and soy milk. Keep whisking until all pastes dissolve. Add chili oil and dried shiitake mushrooms.

Cover and bring to boil over medium-high heat. Once boiling, reduce to simmer and cook 5 minutes. Taste and season with soy sauce and salt if needed.

Remove mushrooms, slice into thin strips. Add bok choy to simmering broth and cook until nearly tender.

Drop in instant ramen brick and cook 2-3 minutes according to package directions. Turn off heat.

Add corn kernels, sliced mushrooms, green scallion parts, and sesame seeds. Serve immediately with nori sheets and extra chili oil.