Place eggs in a pot and fill with water to cover eggs by 1 inch. Bring to boil over high heat.
Turn off heat when it starts to boil and let the eggs sit for 1 minute. Promptly remove eggs from pot and peel under cold running water. Slice each egg in half and set aside
Boil a pot of water. Add noodles and snow peas to cook for 2 to 3 minutes. Drain, rinse in room temperature water, and drain again
Portion noodles, eggs, beansprouts, bamboo shoots, corn, snow peas into 4 large bowls
Prepare the soup by adding miso pate, dashi, broth, and light soy sauce
Pour soup into bowls until it cover noodles.
Garnish with spring onions and white sesame seeds. Place 2 pieces of seaweed at side of bowl. Serve immediately