Add the chicken, vegetable broth, garlic, mirin, rice vinegar, sriracha, and soy sauce to a large pot. Cover, and bring liquid to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.

When the chicken is cooked through, remove it from the liquid to cool, then shred with forks.

While the chicken cools, bring the broth back to a boil and taste: adjust seasoning as you'd like. Let the broth boil and reduce for 5 more minutes before serving.

Meanwhile, sear the veggies. Preheat a large skillet to medium-high heat with a drizzle of oil. Working in batches, cook the veggies on both sides until browned but not mushy. Right before removing from the skillet, sprinkle with 1 teaspoon of soy sauce. Set the veggies aside.

To assemble, make a mound of pasta in the middle of a bowl, then top with some chicken and seared veggies. Drizzle with sesame oil, and ladle the ramen broth over top to cover everything.

Sprinkle with scallions and serve. Enjoy!