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Break down your chicken, removing the breasts and setting them aside for later.
Add the carcass and wings to a large pot with ginger, garlic, spring onion, dried shiitake mushrooms and peppercorns.
Cover with water, bring to a gentle simmer and let that broth do its thing until rich and full of flavour.
Strain the broth, then season with white miso paste and soy sauce to taste.
Keep it hot while you get everything else ready.
Soft boil your eggs, then cool, peel and halve.
Season and sear the chicken breast until golden and cooked through, adding the bok choy and shiitake mushrooms to the pan towards the end.
Let the chicken rest before slicing.
Cook your ramen noodles according to the packet instructions.
Add the noodles to a bowl and ladle over plenty of that hot miso chicken broth.
Top with the sliced chicken, bok choy, shiitake mushrooms and egg.
Finish with spring onion greens and a good spoonful of chilli oil.