Rinse the jasmine rice under cold water until the water runs mostly clear.

In a medium saucepan, add the chicken stock, salt, and butter and bring to a boil over medium-high heat. Add the rice, stir once, then reduce the heat to low and cover.

Cook for 15 to 17 minutes, or until the liquid has absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Bring a large pot of water to a boil. Meanwhile, prepare an ice bath in a large bowl with ice and cold water.

Once the water is boiling, carefully lower the eggs into the pot using a spoon. Cook for 6½ minutes.

Immediately transfer the eggs to the ice bath using a slotted spoon and let sit for 2 minutes. Gently crack and peel the eggs under cool running water. Pat dry and set aside.

Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring, until fragrant. Toast miso for 1 minute until fragrant.

Slowly pour in the bone broth, then whisk in the miso paste until smooth. Add the coconut milk and whisk until fully combined.

Add the lemongrass, soy sauce, fish sauce, coconut sugar and turmeric, if using. Bring to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to come together.

Taste and adjust the seasoning as needed. Keep the broth at a gentle simmer while you prepare the salmon.

Pat the salmon fillets dry with paper towels and season generously on both sides with salt and black pepper.

Make the marinade by combining. Pour in a ziplock bag and let marinate for 20-30 minutes, or overnight if you are preparing in advance.

Heat the oil in a large skillet over medium-high heat. Add the salmon skin-side down and cook, undisturbed, for 4 to 5 minutes, or until the skin is golden brown and crispy.

Flip and cook for another 2 to 3 minutes, or until the salmon is just cooked through.

Transfer the salmon to a cutting board and break into large bite-sized pieces.

Add the bok choy and mushrooms to the broth and simmer for 3 minutes.

Add the carrots and cook for 1 minute, then stir in the snap peas and green onions, reserving some green onions for serving. Cook for another minute, just until the vegetables are tender but still have a little bite.

Remove from the heat and stir in the lime juice. Taste and adjust the seasoning as needed.

Divide the cooked rice among four large bowls.

Top with the salmon, then ladle the hot broth and vegetables over top.

Add the jammy eggs, then finish with cilantro, green onions, fresh ginger, sesame seeds, and fresh chili, if using.

Serve immediately with lime wedges on the side.