Step 1: Prepare the Soft-Boiled Eggs: Bring a pot of salted water to a boil. Gently add eggs and cook for 6–7 minutes (for soft-set yolks). Transfer eggs immediately into an ice bath. Peel once cooled. Set aside.
Step 2: Make the Broth: In a large pot, heat sesame oil and olive oil over medium heat. Add onions, garlic, and ginger. Sauté until fragrant (about 3–4 minutes). Pour in chicken broth, soy sauce, rice vinegar, and miso paste. Stir well. Add chicken breasts or thighs. Simmer for 20–25 minutes, until fully cooked. Remove chicken, shred it with two forks, and return to the pot.
Step 3: Cook the Ramen Noodles: In a separate pot, bring water to a boil. Add ramen noodles and cook according to package directions (usually 3–4 minutes). Drain and set aside.
Step 4: Assemble the Bowls: Divide noodles among serving bowls. Ladle hot broth with chicken over noodles. Slice soft-boiled eggs in half and place on top. Garnish with scallions, sesame seeds, nori, and other toppings of choice.