Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the sliced onion, white and light green parts of the scallions, and 2 teaspoons minced ginger. Sauté for 5 to 6 minutes until the onions begin to soften. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

As the broth simmers, combine the ground chicken with 3 tablespoons tamari, 1 teaspoon sesame oil, 1 teaspoon minced ginger, 1 egg, and ½ cup panko. Mix with a rubber spatula until incorporated. If the mixture seems very wet, add a few more shakes of panko. The mixture may feel sticky, but you should be able to form ragged meatballs with it. They do not need to be rolled into perfectly smooth meatballs.

Scoop out a tablespoon of the mixture and work it quickly into a ball; do not overwork the meat. Continue with the rest of the mixture. They will look a little ragged around the edges. Transfer to a plate and refrigerate until needed.

Return the broth to a boil. Add ¼ cup tamari, 2 tablespoons mirin, 1 tablespoon sesame oil, and 1 tablespoon chili oil. Add the diced butternut squash and the chicken meatballs. Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes or until the meatballs are cooked through and the squash is tender.

Cook the noodles according to package directions. Divide between four bowls.

Taste the broth and season to your preference. Finish by sprinkling 2 teaspoons furikake on top. Turn off the heat.

Spoon the broth and meatballs over the cooked noodles. Serve with the reserved green parts of the scallions. Enjoy!