In a medium pot, combine miso, tomato paste, minced garlic, and minced ginger. Pour in vegetable broth, soy sauce, and sesame oil. Stir well and simmer for 10 minutes.

In a separate pan, cook the marinated chicken breast over medium-high heat for 6-8 minutes on each side until fully cooked. Let it rest before slicing.

In a large pot, boil water and cook ramen noodles according to package instructions, usually for 3-4 minutes. Drain and rinse under cold water.

Divide cooked ramen noodles into serving bowls and ladle hot broth over the noodles.

Top each bowl with sliced chicken, scallions, shredded seaweed, julienned carrots, sweet corn, and a soft-boiled ramen egg.