Fill a pot with 1 liter of cold water and add ginger, 2 spring onions, shiitake and kombu. Bring the water to a boil and let then cook for 15 minutes.
After that, pour the broth through a sieve and put it back into the pot. Add miso paste, soy sauce, rice vinegar, salt and sugar. Simmer for another 10 minutes on low heat.
Meanwhile cut the bell pepper and a spring onion. Cook the desired noodles.
Whisk sesame oil in the broth and serve together with the noodles, bell pepper, spring onion and corn.