Prepare the vegetables

• Finely slice the white part of the spring onions and set the green parts aside for garnish.
• Julienne the carrot.
• Finely mince the garlic cloves.

Prepare the chicken

• Rinse the chicken thighs, remove the skin and debone them.
• Set aside.

Make the broth base

• Dissolve the chicken stock cubes in the hot water.
• Heat the oil in a pan and fry the spring onion whites until fragrant.
• Pour in the stock and let it simmer.

Flavour the broth

• Add the dark soy sauce and a splash of mirin, stir and simmer.
• Stir in the miso soup paste and let it dissolve on a low simmer.

Cook the chicken

• Season the chicken thighs with salt and pepper.
• Sear in a hot pan without moving them.
• Flip and cook through, then set aside.

Boil the noodles and egg

• Cook the udon noodles in boiling water.
• Boil the egg for exactly 5 minutes, then peel.

Make the teriyaki sauce

• Combine the brown sugar, light soy sauce, rice vinegar and minced garlic in a bowl.
• Stir well until the sugar dissolves.

Glaze the chicken

• Pour the sauce into a pan and add the honey.
• Let it thicken, then return the chicken thighs and baste them in the glaze.
• Let the chicken rest.

Assemble the bowl

• Ladle the hot broth into a bowl and add the udon noodles.
• Top with sliced teriyaki chicken, the soft-boiled egg, julienned carrot and a seaweed sheet.
• Garnish with the spring onion greens, chili flakes and sesame seeds.