Start by cutting the boneless, skinless chicken thighs into bite-sized pieces. Season them generously with salt and pepper.

In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add the seasoned chicken pieces, cooking until browned and cooked through, about 5–7 minutes.

Once the chicken is cooked, add 4 cups of chicken broth and 1 cup of water. Bring to a gentle boil.

In a small bowl, mix 3 tablespoons of miso paste with a few spoonfuls of the hot broth until dissolved. Stir this back into the pot.

Carefully add the sliced mushrooms, julienned carrot, and chopped bok choy or spinach to the pot. Cook for an additional 5–10 minutes until vegetables are tender.

Stir in 2 tablespoons of soy sauce and adjust the seasoning with salt and pepper. Let simmer for another minute.

Before serving, sprinkle sliced green onions over the top of the soup.

Ladle the hot soup into bowls and enjoy!