Smoked Broth Ramen Bowl

Whisk 64oz of basic low sodium chicken stock with 2/3 cup red miso paste, one chopped vidalia onion, and slices of dried shiitake mushrooms. Smoke this broth mixture for three hours at 225°F using hickory wood. After smoking, increase the grill temperature to 350°F and add noodles to the broth, cooking until softened. Assemble the ramen bowl with the cooked noodles and broth, then add thin slices of radish, fresh enoki mushrooms, cilantro, grilled chicken (rubbed with Traeger Grills Chicken rub), a soft-boiled egg, and carrots. Finish with a drizzle of sriracha sauce.