• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish. 
• Scrub or peel the daikon and trim the end. Cut the daikon in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Snap off and discard the stems from the shiitake mushrooms.

In a medium [large] sauce pot over medium heat, add the pancetta and white parts of the scallions and cook, stirring occasionally, until the pancetta is lightly browned and beginning to crisp and the scallions are softened, 3 to 4 minutes.

Stir in the daikon, kombu, and mushrooms, season lightly with salt and pepper, and cook over medium-high heat until fragrant, about 30 seconds. Add 3 cups [5 cups] water and bring to a boil. Cook at a rolling boil until the daikon and mushrooms are tender and the broth is flavorful, 8 to 10 minutes.

While the broth boils, prepare the ramen and the eggs.

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the ramen to a colander and rinse with cold water. Keep the water boiling for the eggs.

Fill a small bowl with ice water. Carefully lower the eggs into the boiling water used for the ramen and cook for exactly 6 minutes for soft-cooked (for hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, finish the broth.

To the pot with the broth, stir in the edamame and remove from the heat. Discard the kombu.
Immerse the bottom half of a fine-mesh strainer in the broth and add the miso. Using a whisk or fork, stir the miso into the broth until fully incorporated. Season to taste with the tamari, salt, and pepper.

• Cut the eggs in half lengthwise.

Transfer the ramen and broth to individual bowls. Top with the eggs, garnish with the green parts of the scallions, and serve.