This Japanese inspired Ramen dish comes from Meera Sodha's East cookbook.
In a large heavy-bottomed saucepan, warm 5 Tbsp oil over medium heat. Add onions, garlic, and salt, stir to coat in the oil, and cook for 8 to 10 minutes, until the onions become translucent. Reduce heat to the lowest setting and continue to cook for 30 minutes, stirring every 5 minutes, until the onions are caramelized.
Add the chili slices and stock and bring to a boil over high heat. Reduce heat so the mixture is simmering and add in the sake, soy sauce, and miso, stirring well to combine. Add bok choy or choy suy and simmer for two more minutes. Cover and keep warm on the lowest setting while you prepare the noodles.
Cook the noodles according to the package instructions. Divide the noodles between 4 bowls and ladle the broth and vegetables over the noodles. Top with egg halves and chili saw, if using. Taste and season with more salt, as necessary.