Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces. Lightly season the chicken with salt and pepper, ensuring it’s evenly coated.

In a large pot, heat 1 tablespoon of sesame oil over medium heat for about 1-2 minutes. Once the oil shimmers, add the seasoned chicken pieces. Sauté the chicken for 5-7 minutes, stirring occasionally, until it turns golden brown.

Pour in 4 cups of chicken broth and 2 cups of water into the pot with the sautéed chicken. Bring to a gentle boil over medium-high heat, stirring occasionally.

In a small bowl, mix the miso paste with a ladleful of the hot broth until it’s smooth. Stir this mixture back into the pot, ensuring it fully dissolves in the broth.

Add the sliced mushrooms, julienned carrot, and chopped bok choy (or spinach) to the pot. Cook for an additional 5-10 minutes, or until the vegetables are tender yet vibrant.

Stir in 2 tablespoons of soy sauce, adjusting to taste, and add more salt and pepper if desired. Taste the broth and ensure the flavors are just right.

Top the soup with sliced green onions just before serving for a fresh crunch.

Ladle the hot soup into bowls, and enjoy it on its own or alongside steamed rice.