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Make The Chicken Miso Soup Base: Heat oil in a large stockpot or Dutch oven over medium-high heat. When the oil shimmers, add the leeks, season with salt, and cook until translucent. Add the mushrooms and the white pieces of green onions and cook until begins to soften about 5 minutes. Add chicken broth or vegetable broth and water and bring to a boil.
Simmer The Chicken: Add the chicken, the ginger, and the garlic then reduce the heat to low and simmer until the chicken is cooked for about 30 minutes. Remove to a plate until cool enough to handle. If the foam has formed on the soup, continue to let it boil and skim it off. This isn't essential but helps make the soup cleaner in flavor.
Cook The Soba Noodles: Bring a medium saucepan of water to a boil over high heat. Add the soba noodles and cook until just tender, about 4 minutes. Drain and set aside.
Shred The Chicken: Remove the skin from the chicken, shred the chicken meat into bite-sized pieces, and discard the bones. Meanwhile, whisk in the miso paste, soy sauce, and bok choy into the broth and keep at a low simmer.
Serve The Soup: Add the shredded chicken to the soup. Taste, adjust seasoning as desired, and stir in the dark green parts of the green onions.Using tongs, divide the soba noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.