Chicken Miso Ramen

Not much to say here other than this is the best bowl of chicken soup you will ever eat.  It is soul warming.

ingredients:
1.  Chicken broth (2-3 cups per person)
note: - I like to use Swanson - Natural Goodness, Low Sodium Chicken broth.  Of course you can make your own if you want but keep the salt level low.
2.  1/2 Chicken thigh per person
3.  1 egg per person
4.  2 TBL of canned sweet corn per person
5.  1/2 TBL of butter per person
6.  1/2 cup of spinach person (1/2 cup pre-cooked) - stems removed
7.  1 TBL of roughly chopped green onions per person
8.  1/4 cup of thinly sliced white onions per person (soaked in ice water for 10 minutes to remove bitterness)
9.  One generous serving of fresh, homemade ramen noodles per person
10.  Soy sauce
11.  Mirin
12.  White miso

recipe:
1.  Add however many eggs you will be cooking to an appropriately sized pot and fill with cold water until it covers the eggs by 1 inch.  Cover and put over highest heat.
2.  AS SOON AS IT BEGINS TO BOIL, take off the cover, keep it on the highest heat, and count EXACTLY 2:45.  Transfer eggs to ice bath immediately.  When cool enough to handle, peel, wash off surface, and set aside until ready to serve.
3.  Heat a non-stick pan over medium-high heat.  Salt and pepper both sides of however many chicken thighs you will be cooking, then place them skin side down into the pan when hot enough.
4.  After a few minutes, check to see that the skin side has browned and caramelized, then flip over.  Lower the heat to low, cover and cook, flipping the chicken every 5 minutes, until fully cooked through.  This should take a good 15+ minutes.
note: - I do not enjoy the flavor of boiled chicken.  It takes on a gamey, off putting flavor to me.  Roasting or sauteing I feel produces and far tastier, moister chicken.
5.  When done, allow to cool, discard the skin, then shred the meat and set it aside until ready to serve.
6.  Heat up the same pan you used to cook the chicken thighs, without removing any oil, over medium-high heat.  Wash and de-stem the spinach, then add to the pan, cover, and cook for 1 minute.  Remove spinach to separate plate.
7.  Heat up the chicken stock in a clean pot and heat up another large pot of water for cooking the noodles.
8.  When the chicken stock is boiling, take off heat, then add a 1 tsp each of soy sauce and mirin.
9.  Dissolve 1/4 tsp of miso in a ladle with broth then add to the rest of the stock.
10.  Taste, and adjust seasoning.
note: - Be very cautious with the miso.  You want just a subtle hint of it in the broth.  Adding just 1/4 tsp too much can make the entire broth taste just like miso soup.  The soy sauce and mirin can be added more aggressively.  The soup should taste aggressively salty to the point of being slightly TOO SALTY.  If you make the broth subtle and balanced, it will taste bland when eaten with the noodles.  Again, the broth, on it's own, should taste slightly TOO SALTY.  Ideally, you should make a small bowl of noodles and broth for yourself to test.  You may end up adding somewhere around 1/4 cup of both soy sauce and mirin per 5 cups of broth.
11.  Roughly chop green onions then thinly slice white onions, discarding the core and only using the outer slices.    
12.  Add 2 TBL of canned sweet corn per person to a small bowl.  Add 1/2 TBL of butter per person to the bowl.  Microwave until butter is melted, mix well with a spoon, and set aside.
13.  When pasta water is boiling, add enough salt to make it obviously salty.  Add noodles and mix every minute to make sure they don't stick.
14.  When spinach is cool enough to handle, squeeze it in a paper towel to remove any access oil and water then tear the spinach into small, 1/2" pieces.
note: - It's important to tear the spinach into very small pieces.  If you leave them in large pieces, their texture will be overpowering when eaten.
15.  When the noodles are slightly underdone (they should have a very pronounced bite/chew to them and the inside should be just underdone.  They will continue to cook and soften in the broth), take them out quickly, drain, and transfer evenly into large serving bowls.
16.  Cover the noodles completely with the soup, plus add a little extra soup for the fillings.
17.  Add spinach, thinly sliced white onions with core removed, semi-soft boiled egg cut in half, shredded chicken of 1/2 of a thigh, and canned sweet corn INCLUDING the melted butter into the bowl.  Arrange them all around the outside of the bowl, neatly, so that they each have their own section.
18.  Garnish the middle with green onions.  Serve and eat immediately.