A few hours before you are ready to eat, start your broth. This isn’t completely necessary but it will give you the deepest possible flavor! Add the water to a large pot and bring to a low simmering boil. Reduce heat to low and stir in the red miso paste. Add in the veggies and stir. Cover and simmer on low until dinner.
At the same time, mix everything for your chicken or tofu marinade and pour over the meat. Place in the fridge until closer to dinner time.
Add the soft boiled eggs to a bowl and cover in the tamari, rice vinegar, water mixture. Set in the fridge until dinner time.
Once you’re ready to eat, turn the oven on to 400 degrees F. Roast the carrots for 10 minutes. Then add the chicken and bok choy to the pan and return to the oven for another 10-12 minutes, until chicken is cooked through. If using tofu, cook until tofu is crispy to your liking - might take a little bit longer than the chicken.
In the mean time, remove the veggies from the miso broth and toss them.
Cook your noodles either directly in the broth or in a pot to the side. Drain them.
Construct your bowls with noodles, broth, chicken/tofu, veggies, egg, seaweed, and scallions!