Place the Chicken Breasts in a large bowl. Add the Vegeta Gourmet Stock & Seasoning Powder, Soy Sauce, Honey and Sesame Oil. Toss well until the chicken is evenly coated in the marinade.

Heat a large frying pan over medium-high heat. Add the marinated chicken and cook for approximately 5 to 7 minutes on each side, depending on thickness, or until golden on the outside and cooked through. Transfer the chicken to a clean plate and allow to rest for 5 minutes before slicing.

While the chicken is cooking, prepare the broth. Pour the Hot Water into a large saucepan and bring to a gentle simmer. Add the Vegeta Chicken Stock Cubes, Fresh Ginger and Soy Sauce. Stir until the stock cubes have dissolved, then simmer for 3 to 4 minutes to allow the ginger to infuse the broth.

Reduce the heat to low. Add the Miso Paste and whisk gently until completely dissolved and the broth is smooth. Avoid rapidly boiling the broth once the miso has been added.

Add the quartered Bok Choy to the broth and cook for 1 to 2 minutes, or until just tender while still vibrant. Carefully remove the Bok Choy from the broth and set aside.

Divide the warm Cooked Jasmine Rice evenly between four serving bowls. Slice the rested chicken into strips and arrange over the rice with the cooked Bok Choy.

Ladle the hot Ginger Miso Broth generously into each bowl, pouring around the rice, chicken and Bok Choy.

Finish each bowl with finely sliced Spring Onion, a drizzle of Chilli Oil and a sprinkle of Sesame Seeds. Serve immediately while the broth is hot.