Heat oil in a large saucepan over high heat. In batches, cook the chicken skin side down for 4-5 minutes until the skin is golden and crisp. Turn and cook for a further 2 minutes. Remove from pan and set aside.
Wipe out saucepan. Place chicken stock, miso, sugar, mirin, sake/wine, garlic and bay leaf into the pan and whisk to combine.
Return chicken to the pan, then bring to a boil over a high heat. Lower heat and simmer 15 minutes.
Add remaining ingredients, cook for a further 12 minutes or until vegetables are tender and chicken is cooked through
Cook Noodles as per packet instructions.
To serve, serve noodles between the bowls, add 2 pieces of chicken, vegetables and then ladle broth into warmed serving bowls, and scatter over fennel leaves.