Add the soy sauce, mirin, sake, granulated sugar, brown sugar, ginger, garlic cloves, and green onion to a sauce pot. Heat it over medium heat until it starts to bubble. Decrease the heat to low so that it is simmering. Simmer for 5-8 minutes until it has reduced and slightly thickened. Remove the pot from heat and strain it into a bowl. Set it aside.

Bring a pot of water to a boil. Gently place in the eggs and cook for 7 minutes. When the time is up, remove the eggs from the pot and submerge them in a bowl of ice water until cooled. Peel the eggs and set them aside.

Bring a separate pot of water to a boil. Add in the ramen noodles and cook according to the package directions. Drain and rinse under cool water.

In another pot, heat the dashi until it starts to bubble. Ladle 1½ cups of dashi into each serving bowl. Then add 3 tablespoons of the reduced sauce to each bowl. Mix to combine. Divide the ramen noodles, Fire Roasted Corn Blend, and Mushrooms between each bowl.

Slice the eggs in half and top each bowl with half an egg and sliced green onions. Enjoy!