Bring the chicken broth to a boil in a large pot. While the broth comes to a boil, prepare the seasoning: cut a large square of cheesecloth and put the dried porcini, star anise, ginger, garlic, and whites of the onion in the middle then bunch it together and tie with kitchen twine to form a spice sachet. Add this and the chicken to the broth and simmer for at least 25 minutes, or until the chicken is cooked through.

Using tongs, remove the chicken to a bowl and let cool.

Bring the broth to a rapid boil and add the eggs in their shells and cook for 6 minutes, then using tongs, remove them from the broth and transfer to an ice water bath to stop the cooking.

Remove the spice sachet from the broth and add the miso paste, monk fruit, rice vinegar, coconut aminos, and shiitake mushrooms. Cook for about 5 minutes, until mushrooms are tender. Add the noodles and bok choy to the broth and turn off the heat and cover the pot.

Shred the chicken and add it back to the broth. Peel the eggs and slice them in half. Ladle soup into bowls and top with 2 egg halves along with the green part of the green onions and serve with sriracha and furikake, if desired.