1. Prepare the Chicken (Marinate if Time Allows):
* Cut the chicken into bite-sized pieces or thin strips.
* In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. If using, add the cornstarch and toss until evenly coated. Set aside. Marinating for at least 15-20 minutes enhances flavor, but you can proceed immediately if short on time.

2. Start the Aromatic Broth:
* In a large pot or Dutch oven, heat 1 tablespoon of toasted sesame oil over medium heat.
* Add the minced garlic, sliced/grated ginger, and chopped white onion (or white parts of scallions). Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
* If using dried shiitake mushrooms for the broth, add them now and sauté for another minute.

3. Build the Broth Base:
* Pour in the 8 cups of chicken broth (or water with bouillon).
* Add 1/4 cup of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of rice vinegar.
* Bring the broth to a gentle simmer. Reduce heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. The longer it simmers (up to an hour on very low heat), the more developed the flavor will be.

4. Cook the Chicken:
* While the broth is simmering, heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
* Once the oil is hot, add the prepared chicken in a single layer (cook in batches if necessary to avoid overcrowding).
* Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside.

5. Prepare Vegetables & Cook Noodles:
* While the chicken cooks and broth simmers, chop all your chosen vegetables.
* Cook the ramen noodles according to package directions. This usually involves boiling them for 3-5 minutes until al dente. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking. Toss with a tiny drizzle of sesame oil if desired. Set aside. Alternatively, if you prefer, you can cook the noodles directly in the broth in the last few minutes, but this can make the broth cloudy.

6. Add Vegetables to the Broth:
* Once the broth has simmered sufficiently, you can strain out the ginger, garlic, onion pieces, and dried shiitake if you prefer a clearer broth (optional).
* Increase the heat under the broth back to a medium simmer.
* Add the heartier vegetables first: carrots, broccoli, and bell peppers. Cook for 3-5 minutes until they begin to soften but are still tender-crisp.
* Next, add quicker-cooking vegetables like bok choy stems, fresh mushrooms (if not using dried in broth), snap peas, and corn. Cook for another 2-3 minutes.
* Finally, if using leafy greens like spinach, bok choy leaves, or kale, stir them in during the last minute of cooking, just until wilted.

7. Optional Miso Finish:
* If using miso paste, ladle about 1/2 cup of the hot broth into a small bowl. Whisk in the miso paste until completely dissolved. Stir this mixture back into the main pot of broth. Do not boil the broth after adding miso, as it can diminish its flavor and probiotic benefits.

8. Assemble Your Ramen Bowls:
* Divide the cooked ramen noodles among serving bowls.
* Ladle the hot, flavorful broth and vegetables generously over the noodles in each bowl.
* Arrange the cooked chicken on top.
* Add your desired garnishes: a halved soft-boiled egg, sliced scallions, nori strips, toasted sesame seeds, and a drizzle of chili oil or sriracha if you like it spicy.

9. Serve Immediately:
* Serve your homemade Chicken Vegetable Ramen Noodles hot and enjoy the delightful symphony of flavors and textures! Encourage everyone to customize their bowls.