1. Combine soy sauce, honey, and grated ginger in a bowl and marinate the chicken for 15–20 minutes.

2. Heat sesame oil in a pot over medium heat and sauté garlic and remaining ginger until fragrant.

3. Pour in chicken broth, bring to a simmer, and whisk in miso paste and a splash of soy sauce, then simmer for 10 minutes.

4. In a non-stick pan, sear the marinated chicken until golden, then add remaining honey and soy sauce and cook until glazed.

5. Cook ramen noodles according to package instructions, drain, rinse under warm water, and toss with a little sesame oil to prevent sticking.

6. Stir lemon juice into the hot broth just before serving to preserve its freshness.

7. Assemble bowls by dividing noodles, pouring over the broth, and topping with sliced glazed chicken, vegetables, green onions, and optional egg.