To make the marinade for the chicken breast, in a small bowl mix together the sake, oil and soy sauce.
Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.
Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Toss in the mushroom slices also if using. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.
Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.
Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.
For pre-cooked noodles. Place the noodles in a bowl of boiling water and gently untangle using a fork or chopsticks. Drain in a colander and rinse under a running cold tap to remove any excess starch.
Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.
In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.
Divide the noodles between two large serving bowls. Then divide the seaweed, mushrooms and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.
Finally, fill the bowls about three-quarters full with the miso stock. Garnish with boiled eggs, spring onion, sesame seeds and dried nori sheets.
Serve with Fused Cheeky Chilli and/or Shichimi Togarashi to add some spice to this dish!