Cover the chicken thighs with the 8 cups water, soy sauce, sesame oil, and mirin in a soup pot and bring to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Skim any scum and foam from the broth as the chicken cooks. Transfer the chicken to a bowl and discard the skin. Pick the chicken from the bones and set aside. Discard the bones. Keep the broth on the stove over medium heat.

As the chicken is cooking, prepare the vegetables. Trim the acorn squash and cut in half lengthwise. Scoop out and discard the seeds. Thinly slice both halves of the acorn squash cross-wise. Set aside. Trim cabbage and cut wide strips. Trim and mince the scallions, keeping the white and light green parts separate from the dark green parts.

Add the white and light green parts of the scallion to the broth. Next, add the cooked chicken, sliced squash, and the cabbage and turn the heat to medium. Cook until the squash is fork tender, about 10-12 minutes. Turn off the heat.

Divide the cooked noodles between bowls and ladle the broth on top. Arrange the chicken, squash, and cabbage on top of the noodles. Sprinkle each dish with sesame seeds, the dark green parts of the scallions. Add a drizzle of chili oil and sliced jalapeño, if desired. Enjoy!