Cooking Instructions:

Prepare the Chicken: In a large pot, combine the chicken broth, water, minced garlic, sliced ginger, soy sauce, and sesame oil. Bring the mixture to a gentle simmer over medium heat.

Once simmering, add the boneless, skinless chicken breasts and cook for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken, let it rest, and shred it using two forks or your hands.

Make the Broth: Keep the broth on low heat to maintain warmth. If using miso paste, whisk it into the broth until dissolved.

Taste the broth and adjust the seasoning as needed, adding more soy sauce or miso paste for a stronger flavor if desired. Maintain the broth's warmth for assembly.

Prepare the Noodles: In a separate medium pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (3-4 minutes for fresh noodles or 4-6 minutes for dried).

Drain the noodles in a strainer and rinse briefly under cold water to stop the cooking process, preventing them from becoming mushy.

Prepare Toppings: For soft-boiled eggs, boil the eggs for 6-7 minutes, then transfer them to an ice bath.

Once cooled, peel and slice them in half. Sauté sliced mushrooms in sesame oil until tender to enhance their flavor and texture.

Consider additional toppings like green onions, bean sprouts, or baby spinach, and feel free to get creative with your personal favorite ingredients.

Assemble the Ramen Bowls: Ladle warm chicken broth into each serving bowl. Place the cooked ramen noodles into the broth, followed by the shredded chicken on top.

Garnish with soft-boiled eggs, green onions, bean sprouts, sautéed mushrooms, and any other desired toppings. Finish off by sprinkling sesame seeds and adding a nori sheet; drizzle with chili oil for an extra kick if desired.