Place the chicken thighs in a large pot. Season all over with salt and pepper. Cover with 8 cups of water. Bring to a boil and then reduce heat and simmer for 30–45 minutes or until the meat is tender.

Skim any foam from the top of the broth. Next, remove the chicken thighs from the pot and transfer them to a bowl.

Once the chicken is cool enough to handle, pick the meat from the bones. Discard the skin and bones and shred the meat with your fingers.

Bring the pot of broth back to a boil. Return the shredded chicken to the pot. Reduce the heat to medium and hard-simmer for 10–15 minutes or until the liquid has reduced.

Reduce heat to low and add the shichimi togarashi, mirin, sesame oil, and tamari. Simmer for 3–4 minutes. Taste and season to your preferences, and then turn off the heat.

Bring a medium pot of water to a boil as the chicken and broth cook. Reduce heat to medium–the water should be bubbling, but not boiling–and add the eggs. Cook for exactly 8 minutes before transferring to an ice bath.

Dump the water out of the pot and fill it back up again. Bring it to a boil and cook the noodles. Drain and rinse and divide the noodles between 4 bowls.

Peel the eggs and cut them in half lengthwise. Season with salt and a pinch of shichimi togarashi if you like. Transfer to the refrigerator until the broth is done.

Place two egg halves on top of each bowl. Ladle the cooked broth and chicken on top. Garnish with more shichimi togarashi and a drizzle of chili oil if you like. Enjoy!