In a large pot on high heat add together stock, miso, garlic, and ginger and whisk to combine. Simmer on low heat. Before serving season with salt and pepper, and remove garlic and ginger.
In a large hot wok add in the sesame oil and quickly stir fry the corn, okra, green onions, collards until still crunchy. Season with salt and pepper and keep warm.
Setting up a standard breading procedure place the seasoned flour, milk and cornmeal into separate bowls. Next, coat each green tomato slice in the flour. Next add it to the milk followed up with the corn meal. Make sure the tomato is covered on all sides with the cornmeal.
In a medium sized saute pan on medium-high heat, add in the canola oil and fry the tomatoes on both sides until golden brown. Once cooked remove from the pan and place on a paper towel.
To Serve: Place a small portion of the ramen noodles in a bowl. Next add in the sautéed vegetables, sliced chicken and pour in some of the broth until the noodles are just covered. Top off with a fried green tomato and garnish with cilantro leaves and boom you have a Southern Fried Ramen Noodle Bowl.