Sear the chicken:
Season the chicken with salt and pepper. Heat sesame oil in a large pot over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden and cooked through. Remove, slice, and set aside.
Sauté the aromatics:
In the same pot, lower the heat slightly. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
Build the broth:
Pour in the chicken stock and water. Stir in soy sauce, miso paste (if using), and sriracha. Bring to a simmer.
Add veggies and noodles:
Add mushrooms and cook for 5 minutes. Add ramen noodles and simmer until cooked (about 3–4 minutes).
Finish the soup:
Add the sliced chicken back in along with spinach or bok choy. Let it wilt for 1 minute. Adjust seasoning to taste.
Garnish and serve:
Divide into bowls. Top each with a boiled egg half, spring onions, and a sprinkle of sesame seeds. Serve hot and slurp away!
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