Cook the instant ramen noodle according to the packet's instructions and discard the sauce. Drain off water and place in a bowl, set aside.
To make ramen eggs, bring water to a boil. Put a cold whole egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves.
To make the soup, heat sesame oil in a saucepan over medium heat. Add the chopped garlic and cook until fragrant and tender. Add the miso paste and red pepper paste and stir for about 30 seconds, then add the soy sauce. Pour the dashi stock and then the unsweetened soy milk, and gently stir until everything is well combined. Let soup simmer for 5 minutes.
To serve, place cooked noodles in a large bowl. Pour the soup over the noodles, and top with the eggs and green onions. Add other toppings such as mushroom and vegetables according to own preferences.