Soft-boil the egg (6½-7 min). Chill and peel.
Cook chicken thigh until cooked through, slice.
Sauté garlic + ginger in sesame oil. Brown pork, stir in miso, doubanjiang, soy sauce.
Add broth + water. Simmer with corn + mushrooms.
Turn off heat, whisk in Greek yogurt.
Add noodles to a bowl, pour in broth, top with chicken, egg, veggies, and chili powder
