Chicken-flavor ramen (your choice of brand, I think Top Ramen is good for this). Heat 2 cups water in small sauce pan on med-high heat, covered. When it begins to steam, add chopped green onion and red pepper flakes to taste, then add ramen and seasoning packet. Cover and give it a shake to make sure the seasoning is well dissolved. In large bowl, place two hard boiled eggs (I usually steam a batch every few days) and a serving of frozen corn. When water comes to rapid boil (this should only be a couple minutes after you added the ramen in, unless you like slow-cooked, soggy, water-logged noodles), immediately remove from heat. Drain 3/4 cup of the broth, then pour remaining broth, onions/red pepper flakes, and noodles over the eggs and frozen corn. The hot broth should assume an edible temperature fairly quickly as it heats the corn and eggs (temp drop also helps keep noodles from overcooking).