In a large pot, combine your diced tomato, miso paste, minced garlic, and grated ginger with 4 cups of water. Bring to a boil, then simmer for about 15 minutes.

Season the chicken breast with salt and pepper. Cook in an air fryer at 375°F (190°C) or in a skillet until the internal temperature reaches 165°F (74°C).

In a separate pot, boil water and add ramen noodles, cooking for about 3-4 minutes. Drain and rinse with cold water.

Assemble the bowls by dividing the cooked noodles and pouring hot broth over. Top with sliced chicken and your choice of toppings.

Serve hot, adding soft-boiled eggs if desired, and garnish with scallions and soy sauce to taste.