# Steps to follow:
01 - Whisk together 1 tablespoon miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a shallow bowl until smooth.
02 - Add chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours.
03 - Bring a large pot of water to a boil. Cook soba noodles according to package directions until al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
04 - Heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook for 4–5 minutes per side until internal temperature reaches 165°F.
05 - Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer. Whisk in the remaining 1 tablespoon miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to the broth. Simmer for 3–4 minutes until just tender. Stir in spinach or kale and remove from heat.
08 - Divide noodles between two bowls. Arrange sliced chicken on top and ladle hot broth and vegetables over the noodles.
09 - Top each bowl with soft-boiled egg halves, scallions, sesame seeds, cilantro, and nori strips. Drizzle with chili oil or Sriracha if desired. Serve immediately while hot.
10 - To make this dish vegetarian, swap chicken for extra-firm tofu and use vegetable broth instead of chicken broth.
11 - For deeper flavor, marinate the chicken overnight and bring to room temperature before cooking.
12 - Store leftover broth separately from noodles and toppings to prevent sogginess.
13 - If desired, substitute other vegetables such as broccoli, edamame, or snap peas.
