Step 1

Mix the marinade ingredients and pour over the chicken, let it marinade for 30 minutes.

Step 2

In a pot filled with water bring 2 eggs to a boil, take off the heat and let it sit in hot water for 4 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.

Step 3

In a small bowl mix the chilli oil, miso paste, peanut butter and tahini, set aside till needed.

Step 4

Heat 1 tbsp of vegetable oil in a frying pan and sauté the chicken till until golden and cooked all the way through. Alternatively you can grill the chicken. Remove and keep warm.

Step 5

In a soup pot heat the oil and add sliced white parts of the green onions, garlic and ginger and cook over low heat for 30 seconds, then add the the mixed earlier chili oil, miso, peanut butter and tahini and chicken stock, bring to a simmer, then add the shiitake mushrooms, beansprouts and cook for 5 minutes, then add the bok choy and cook for 3 minutes longer.

Step 6

Cook the ramen noodles separately according to package instructions. Drain and add to the broth.

Step 7

Prepare the topping by slicing the chicken, green onions and julienne the carrots, peel and cut the eggs in half.

Step 8

Serve in bowls topped with sliced chicken, green onions, carrots and jammy egg halves.