Bring a medium pot of water to a boil.
Heat 1 Tbsp. oil in another pot over medium heat. Add garlic and sauté until it begins to turn golden brown. Add chicken broth and bring to a simmer. Turn heat low and stir in the soy sauce and miso.
Note: Miso should not be added to broth while boiling as the heat will kill the active probiotic properties.
Once the pot of water is boiling, carefully submerge the eggs into water. Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Prepare a bowl of ice water. After 7 minutes, remove eggs and place in ice water. Let cool for for 3 minutes, then carefully peel eggs and set aside.
Bring a large pot of water to a boil.Heat 1 Tbsp. oil in a large sauté pan over medium-high heat. Add the sliced bacon and brown evenly, about 2 minutes per side. Once browned, remove from pan and place in the broth. The broth should continue to sit on low heat until ready to use. Add corn to the hot pan with the pork fat and sauté on medium heat for about 3 minutes until slightly browned. Add tatsoi and cook for one more minute, until wilted.