Boil the bok-choy in salted water and drain well. Grill the shishito peppers.
Heat sesame oil in a frying pan. Add in garlic and ginger, roasting until fragrant. Add ground chicken and cook well.
Add sugar, soy sauce, oyster sauce, tobanjan, and water. Mix well and simmer in low heat, until there is less water.
In a medium sized pot, add soy milk and cook under medium heat. While paying attention not to boil over, add in the soup base and mix well. Pour the soup into a soup bowl.
Follow cooking directions to cook the noodles. After cooking the noodles, drain well and place the noodles in the soup from step 4. Top with ground chicken, bok-choy, and shishito peppers.