Heat olive oil in a pot or wok. Add minced ginger, garlic and pork. Cook over medium heat until pork is no longer pink. Add corn, scallions and bean sprouts. Sauté for a few minutes, stirring frequently.
Add the chicken broth and Kikkoman Less Sodium Soy Sauce; Bring to a boil. Reduce heat to low and dissolve miso in the soup. Add sesame oil and remove from heat.
Meanwhile, cook the ramen noodles in boiling water for 2 minutes; drain.
Finish with butter, cheese and pickled ginger. Add noodles to soup and serve.
