Preheat your oven to 400 F and season the chicken breast with salt and pepper. Bake until it reaches an internal temperature of 165 F, about 30-40 minutes. Allow to cool, then cut into thin slices.
Bring a small saucepot filled half way with water to a boil. Carefully lower a cold egg into the boiling water, reduce the temperature to medium low and simmer for 8 minutes. After the 8 minutes, immediately transfer to an ice bath to halt the cooking.
Once it’s cool enough to touch, peel the egg and set aside. Allow to cool, then cut in half lengthwise to expose the yolk.
Heat the olive and sesame oil in a medium sauce pot over medium heat, add in the ginger and garlic and sauté until fragrant, about 30 seconds. Add the chicken broth, mushroom powder, tamari, and mirin and simmer with the lid on for 3 minutes on low. Add in the mushrooms and bok choy and cook for an additional 4 minutes. Taste, and season with salt and pepper, if desired.
Meanwhile, drain and rinse the House Foods Tofu Shirataki noodles. Cut the noodles into smaller pieces and pat dry.
Divide the noodles between two bowls, then add in the soup. Top with the sliced chicken, egg half, chili pepper, grated carrot, green onions, and bean sprouts.