Season the chicken

• Pat the chicken thighs dry and season all over with the garlic powder, onion powder, smoked paprika, iodized salt and black pepper.

Sauté the aromatics and mushrooms

• Heat the oil in a Dutch oven over medium heat and sauté the diced onion until softened.
• Add the minced garlic and grated ginger and cook until fragrant.
• Add the sliced shiitake mushrooms and brown them until deeply golden and earthy.

Simmer the chicken in the broth

• Pour in the chicken stock and add the soy sauce, white pepper and a little iodized salt.
• Add the seasoned chicken thighs and simmer until the chicken is cooked through and reaches 74 °C.
• Remove the chicken, shred it and set aside.

Cook the rice and goji berries

• Add the rinsed jasmine rice to the simmering broth and cook until tender.
• Stir in the dried goji berries for the last few minutes so they plump up.

Add the greens and chicken

• Add the bok choy stems and cook until just tender.
• Return the shredded chicken to the pot, then add the bok choy leaves and baby spinach and cook until wilted.

Make the egg ribbons

• Whisk the eggs with the water and a pinch of salt.
• Slowly drizzle the beaten eggs into the gently simmering soup while stirring lightly to form silky ribbons.
• Cook until the eggs are just set.

Finish with miso, sesame oil and vinegar

• Whisk the white miso with a little hot broth until smooth.
• Stir the miso mixture into the soup over low heat along with the toasted sesame oil and rice vinegar.
• Season to taste with iodized salt.

Garnish and serve

• Ladle the soup into bowls and top with sliced scallions and toasted sesame seeds.
• Finish with a squeeze of lime and a little chili oil if you like heat.