In a bowl, mix together milk and lemon and allow to sit for 5-10 minutes. Add salt, pepper, garlic and onion powders, and eggs. Whisk together until well combined.
Fully submerge chicken thighs into the marinade mixture and marinate for 30 minutes. Take out chicken and place on a tray.
In a separate bowl, combine flour, cornstarch, garlic and onion powders, salt, and white pepper and whisk together.
Dip the chicken in the flour mixture to fully coat. Dip chicken back into the milk marinade then back again into the flour.
Fry coated chicken in oil 2-3 pieces at a time until golden brown.
In a pot over medium heat, bring chicken broth to a boil. Add shitake mushrooms, garlic, ginger, and leeks. Simmer until shitake mushrooms rehydrate. Remove mushrooms, slice into quarters, and return to broth.
Add soy sauce and mirin and bring to a boil. Reduce temperature to simmer for about 10 minutes then stir in miso paste to dissolve. Strain soup and keep hot
In a bowl, place a portion of noodles and ladle in the soup over the noodles, then top with a sliced boiled egg, the fried chicken, nori sheets, and sliced spring onions.
Servings 0