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Soft-boil the eggs: Lower the eggs into boiling water and cook for 5 to 6 minutes. Move them to cold water so the yolks stay slightly runny while you get on with the rest.
Start the chicken: Season the breasts with salt and a little white pepper. Place them skin side down in hot vegetable oil and leave for 4 to 5 minutes over a medium heat, because that undisturbed contact is what crisps the skin.
Cook the noodles: Boil the noodles in salted water for 3 to 4 minutes until just tender. Drain and divide between two bowls with the spinach and beansprouts, which will soften under the hot broth later.
Build the broth: Pour the stock into a saucepan with the miso, dashi powder and soy sauce. Warm it over a medium heat while the chicken finishes.
Flip and flavour: Turn the chicken and add the garlic and ginger to its pan. Cook for 2 to 3 minutes, stirring, then add the saké and give it 2 minutes more.
Combine: Rest the chicken. Tip the pan juices, garlic and ginger into the warm broth and stir, since this is where the flavour lives.
Assemble: Slice the chicken over the noodles and ladle the broth on top. Finish with the halved eggs, chilli, spring onions, furikake and a drizzle of sesame oil.