Place a heavy skillet or Dutch oven over medium heat. Melt the unsalted butter alongside the aromatic toasted sesame oil. Once the butter bubbles gently, add the minced garlic and freshly grated ginger. Sauté for about 90 seconds until the kitchen fills with a bright, comforting aroma. Be careful not to let the garlic brown excessively.

Whisk in the white miso paste, soy sauce, and your choice of vibrant red chili oil. Stir continuously for one minute, allowing the rich soybean paste to dissolve into a smooth, fragrant paste that sizzles quietly against the hot pan bottom.

Slowly pour in the low sodium stock, scraping up any crisp caramel bits stuck to the pan bottom. Bring the liquid to a gentle, steady rolling simmer over medium-high heat. Reduce the heat slightly to maintain a peaceful bubble for five minutes, allowing the spices to infuse thoroughly.

Stir in the golden heavy cream or thick full-fat coconut milk. Reduce the burner to low, ensuring the broth stays warm without reaching a harsh boiling point, which preserves the velvety texture of the broth.

Slide the sliced cooked chicken breast into the warm liquid, allowing it to heat through completely. Gently submerge tender baby bok choy greens and sliced earth mushrooms into the broth for two minutes until slightly wilted yet vibrantly colored.

In a separate small pot of boiling water, cook your wavy wheat noodles for two to three minutes until perfectly tender with a slight chewiness. Drain thoroughly and divide the warm noodles evenly between deep ceramic serving bowls. Separately cooking the noodles keeps the main soup clear and prevents unwanted starchiness.

Generously ladle the boiling, aromatic broth over the warm noodles. Arrange the tender poached chicken slices, colorful shredded carrots, wilted greens, and half a soft boiled jammy egg neatly on top. Finish with a bright sprinkle of sliced green onions and a delicate drizzle of crimson chili oil.