Bring a pot of water to a boil, and cook the ramen noodles until just soft. Add the bok choy for a few minutes, until just wilted. Drain well.
Meanwhile, heat a pan on medium-high and saute the mushrooms, garlic and ginger in olive oil until soft.
Heat another pan to medium, and heat the tempeh cubes until lightly browned, using the toasted sesame oil to prevent it from sticking to the pan. Once heated through and lightly browned, drizzle the tamari into the hot pan and toss to coat. Remove from heat.
Heat the vegetable stock in a pot until just below a boil. In a small bowl, dissolve the miso with a small amount of warm water and stir until smooth. Stir this into the vegetable stock, along with the red pepper flakes and toasted sesame oil.
Scoop the ramen noodles into two large bowls, top with the sauteed mushrooms, zucchini, corn, tempeh, and bok choy. Pour half the broth into each bowl, then garnish with green onion.