10oz Coy Sum or Bok Choystems finely chopped and leaves roughly chopped
7oz Enoki or Shiitake Mushrooms
4 Scallionsthinly sliced
6tbsps Chicken Demi-Glace
4tbsps Soy Sauce
1 Ginger (2-inch piece)peeled and minced
1tbsp Sesame Oil
1tsp Togarashi-Nori Spice Blend
1/4cup White Miso Paste
Heat a large pot of water to boiling on high.
In a small bowl, whisk together miso paste, mirin, three tablespoons of the soy sauce and ¼ cup of water. Season the chicken thighs with salt and pepper on both sides.
In a medium pan, heat two teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned.
Remove the pot and flip the chicken to cook another 3 to 5 minutes, or until cooked through.
Transfer to a serving dish, leaving any browned bits in the pan. Drain off and discard half the drippings.
While the chicken cooks, add the eggs to the pot of boiling water and cook for 6 minutes.
Using a slotted spoon, remove the cooked eggs, leaving the boiling water in the pot; immediately run the eggs under cold water for 20 to 30 seconds to stop the cooking process.
When cool enough to handle, peel the eggs, cut in half and season with salt and pepper. Set aside.
In a medium pot, bring 6 cups of water to boil. Reduce heat to low. Whisk in chicken demi-glace, miso-mirin-soy sauce mixture and half the ginger until well combined. Remove from heat and set aside.
Heat the pan of reserved chicken brownings on medium until hot. Add the remaining ginger and cook, stirring frequently for 20 to 30 seconds.
Add the choy sum leaves and stems; season with salt and pepper. Cook, stirring occasionally, until the leaves have wilted. Remove from heat and set aside.
When cool enough to handle, slice the cooked chicken and place in a medium bowl; toss with the white bottoms of the scallions, sesame oil and remaining soy sauce.
Add the noodles to the same pot of boiling water used to cook the eggs; stir gently to separate the noodles. Cook for 90 seconds. Drain thoroughly and rinse under warm water.
Divide the cooked noodles and miso broth between four bowls. Top with the dressed chicken, seasoned eggs, cooked choy sum and mushrooms. Garnish with the green tops of the scallions and the spice blend to taste.