Cook noodles to packet directions.
Heat 2 tablespoons olive oil in a large heavy-based saucepan or dutch oven over medium heat until shimmering. Add the onions and carrots and sauté for 10 minutes or until softened and starting to brown.
Add the garlic, ginger, spices and miso and cook stirring for another 2 minutes or until fragrant. Add the remaining olive oil and tamari then stir to combine.
Add the flour and stir vigorously until well combined. Cook stirring for 4 minutes or until thickened and roux has turned a dark colour.
Gradually add the stock, stirring as you go and deglaze the pan. Bring to a boil then reduce the heat and simmer for 45 minutes adding water if dish becomes too thick.
Meanwhile, to char corn, heat grill/broiler on high then cook the corn for 15 minutes stirring regularly to allow corn to char and cook through. Allow to cool slightly then use a knife to strip kernels from cob.
To construct ramen, divide noodles between bowls, top with broth then arrange toppings on surface. Serve immediately.