Rinse the beef and cut into bite-sized cubes. Place in a pot with 4 ears of corn (broken in half) and a piece of smashed ginger. Add 8 1/2 cups water (2 liters) and simmer until the beef is tender and the broth is flavorful. Add 4 beef bouillon cubes.

Remove the skin from the chicken breasts. Marinate with 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon chili powder. Mix well and let the chicken absorb the flavors for 15 minutes. Arrange the chicken on a tray and cook in an air fryer, turning once, for 20 minutes.

Blanch the ramen noodles, then drain well. Wash and halve the bok choy. Soak the shiitake mushrooms and goji berries in hot water until soft, then halve the mushrooms. Boil the eggs, peel them, and set aside. When the broth is boiling, add the mushrooms and goji berries, and season to taste with soy sauce.

When ready to serve, quickly blanch the bok choy. Arrange the noodles in bowls and top with chicken, eggs, shrimp, beef, and chives. Serve hot with chili sauce.