Step 1

In a large pot heat olive oil over medium heat.

Step 2

Add onions, garlic and ginger and saute for 2-3 minutes.

Step 3

Add mushrooms and stock and bring to a boil before lowering to a simmer.

Step 4

Add chicken breast and set a timer for 10 minutes.

Step 5

After 10 minutes use tongs to remove the chicken and allow it to cool.

Step 6

Let soup simmer for 50 minutes.

Step 7

Once chicken is cool enough to cut, slice into small pieces and add back into broth.

Step 8

Add in bok choy and continue cooking until timer is up.

Step 9

In a small bowl combine, miso paste, rice wine vinegar, sesame oil and 1 tbsp of soup broth. Stir until well combined.

Step 10

Add miso slurry into soup and stir until well-combined. Add salt and pepper. Cook for 5 more minutes.

Step 11

Meanwhile cook the noodles according to package instruction.

Step 12

Add noodles to bowls and top with soup.

Step 13

Will keep for up to 1 week in refrigerator.