In a saucepan, bring the broth to a simmer. Lower the heat.

Heat the grapeseed oil in a frying pan. Place the chicken thighs in skin side down and cook for 3 minutes or until golden. Turn over and cook for a further 3 minutes or until cooked through. Remove from pan and slice each thigh into 8 pieces.

Meanwhile bring a large pot of water to the boil. Carefully drop in the dumplings and cook for 2 minutes. Drop the noodles into the same pot and cook the dumplings for a further 3 minutes. Pass through a strainer and divide the noodles and dumplings between 4 bowls.

Place 1 egg and 4 slices of chicken into each bowl. Divide the hot broth amongst the bowls.

Top with the spring onion greens and sprinkle with a combination of togarashi and sesame. Various brands of noodle's cooking times varies.