Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
While the noodles are cooking heat the water or stock to a simmer and add the mushrooms and the hot pepper. Simmer for a couple of minutes. Add the bok choy, corn, and the scallions and simmer for a minute or so more, just long enough to bring out the bright green color.
Turn off the heat and stir in the miso paste. (You do this off the heat so as not to destroy some of the beneficial nutrients in the miso paste) Stir well until the paste is completely dissolved.
Pour the broth with the veggies over the noodles in the two bowls. Arrange the chicken in the bowls as well.
Garnish with the red bell pepper, and egg halves.
Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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