Mix soy sauce, mirin, and sesame oil in a shallow dish. Add chicken breasts and marinate for 30 minutes.

Bring a pot of water to a boil with the eggs. Remove from heat and let sit for 4 minutes. Drain and transfer eggs to ice water to cool completely.

In a small bowl, combine chili crisp (or chili oil), miso paste, peanut butter, and tahini. Mix well and set aside.

Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat. Cook marinated chicken until golden and cooked through, 6 to 7 minutes per side. Remove and keep warm.

In a large soup pot, heat the oil over low heat. Add white parts of green onions, garlic, and ginger. Cook for 30 seconds until fragrant.

Add the miso-peanut butter mixture and chicken stock to the pot. Bring to a simmer, then add shiitake mushrooms and beansprouts. Cook for 5 minutes.

Add bok choy to the broth and cook for 3 more minutes until tender but still bright green.

While broth simmers, cook ramen noodles separately according to package instructions. Drain well.

Slice the cooked chicken into strips. Peel and halve the soft-boiled eggs. Prepare remaining toppings: julienned carrots and sliced green onions.

Divide cooked noodles among serving bowls. Ladle hot broth with vegetables over noodles. Top with sliced chicken, egg halves, carrots, and green onions. Serve immediately.