Ingredients:

• 2 cups chicken broth
• 1 cup water
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 pound chicken breast, thinly sliced
• 2 servings ramen noodles (preferably fresh)
• 2 eggs
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced green onions
• 1 tablespoon miso paste
• Salt and pepper to taste
• Nori sheets, cut into strips (optional garnishment)
• 1 tablespoon toasted sesame seeds (optional garnishment)

Instructions:

1. In a medium pot, bring the chicken broth and water to a simmer over medium heat. Add soy sauce, minced garlic, sliced ginger, and sesame oil. Simmer for 5 minutes to infuse flavors.
2. In a large skillet, heat vegetable oil over medium-high heat. Add thinly sliced chicken breast and cook for 7-8 minutes until browned and cooked through. Remove from heat and set aside.
3. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3-4 minutes for fresh noodles).
4. While the noodles are cooking, bring a small pot of water to a boil. Carefully add the eggs and boil for 6 minutes for a soft yolk. Remove eggs, place them in cold water to stop cooking, then peel and set aside.
5. Add sliced shiitake mushrooms to the broth and simmer for an additional 2 minutes.
6. Remove the pot from heat, stir in the miso paste until well combined. Taste and adjust seasoning with salt and pepper as needed.
7. Divide the cooked noodles between two bowls. Top with slices of chicken, halved soft-boiled eggs, mushrooms, and green onions.
8. Ladle the hot broth over the assembled ingredients. Garnish with nori strips and toasted sesame seeds if desired. Serve immediately.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.