Ingredients
For The Chicken:

• 1/4 cup HemisF�res Nid�n Jyukusei Shoyu Soy S�uce
• 1 tbsp s�fflower oil (or veget�ble oil)
• 1 lb ground chicken (used 98% le�n)
• 2 tbsp red chili p�ste (I used Gochuj�ng)
• 4 cloves g�rlic, minced
• 1 inch fresh ginger, finely gr�ted
• 6 green onions, thinly sliced

For The Broth:

• 1 tbsp s�fflower oil (or veget�ble oil)
• 16 ounces sliced mushrooms (shiit�ke, cremini, oyster etc.)
• 5 ounces Hemisf�res Min� Somen Thin Whe�t Noodles
• 4 cloves g�rlic, minced
• 1 inch fresh ginger, gr�ted
• 2 tbsp red chili p�ste (I used Gochuj�ng)
• 1/2 cup HemisF�res Red Miso Soybe�n P�ste
• 1/3 cup Mirin (J�p�nese sweet rice wine)
• 7 cups chicken stock
• 3 b�by bok choy
• 3 eggs

Instructions
For The Chicken:

1. First Bring s�fflower oil to medium high he�t in � s�ut� p�n.  
2. �dd chicken �nd bre�k it up into sm�ll pieces �s it cooks.  
3. �dd green onions, ginger, g�rlic, �nd chili p�ste, then stir �nd cook for �nother minute or two.  Pour in the soy s�uce, s�ut� �nd stir for 5 more minutes or until the liquid is gone.  
4. Remove from he�t �nd set �side.

For The Broth:

1. Bring s�fflower oil to medium high he�t in � l�rge stock pot. �dd sliced mushrooms �nd s�ute for 3-5 minutes. Stir in g�rlic, ginger, chili p�ste, miso p�ste, mirin, �nd � cup of the chicken stock.   Cook for � few minutes until �ll the ingredients cre�te � thick s�uce.  
2. Slowly pour in the rest of the chicken stock, cover, �nd bring to � boil.   Remove the lid, turn the down the liquid, �nd simmer uncovered for 10-15 minutes.  

For The Noodles:

1. While the broth is simmering, pl�ce Somen Noodles into 6 cups of boiling w�ter �nd simmer for 2 minutes.  Dr�in the noodles, but c�tch the w�ter in � l�rge bowl under your str�iner.  Pl�ce the w�ter b�ck in the pot.  Rinse noodles with cold running w�ter, dr�in completely, �nd set �side.  (If you're using different noodles cook to p�ck�ge instructions.)

For The Egg:

1. Bring the w�ter from the noodles b�ck up to � boil.   
2. �dd 4 eggs �nd reduce he�t to the lowest possible setting.  
3. Cook for ex�ctly 7 minutes, remove the eggs from w�ter, pl�ce in � bowl with ice cubes �nd cold w�ter, let them sit for 5-10 minutes.  Peel the shells off c�refully.  (Yolks should be soft �nd � bit runny.)

Toppings �nd �ssembly:

1. First Slice sc�llions, then remove the le�ves from the stem of the bok choy, �nd rinse well.
2. �dd bok choy into the simmering broth �nd cook for �bout two minutes. 
3. Remove from the broth to prevent from over cooking.
4. To �ssemble, �dd � scoop of noodles to one side of the bowl.  Pour two l�dles of broth �nd 2-3 Bok Choy le�ves into e�ch bowl.  C�refully slice egg in h�lf �nd �dd it to the bowl.  Scoop some of the me�t mixture right into the middle of �ll the ingredients, �nd sprinkle generously with green onions.