Step 1

In a large pot, heat vegetable oil over medium heat. Add onion, tomato and garlic. Stir and cook for 5 minutes until tomatoes are soft and mushy.

Step 2

Add water and ginger and bring to a boil. Boil for 5 minutes.

Step 3

Stir in miso paste and dissolve into the soup. Simmer for an additional 3 minutes.

Step 4

Add seasoning (salt, pepper, sugar, soy sauce, and cayenne pepper, if using) in a medium Ziploc bag. Shake well to mix together. Add the chicken strips to the Ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat.

Step 5

Place in the fridge and allow chicken to marinate for at least 30 minutes, up to overnight.

Step 6

Remove the marinated chicken strips out of the bag and place them on the air fryer basket. Space them evenly and cook at 375 F for 12 minutes. Take out the basket once halfway through and shake it a little bit so that each side cooks evenly.

Step 7

Cooking the chicken in an air fryer yields the best results. However, if you do not have an air fryer, simply pan-fry the marinated chicken on medium heat for approximately 7 minutes until fully cooked through, while stirring continuously.

Step 8

In a medium pot, bring water to a boil and add the ramen noodles. Cook for 2-3 minutes, until soft, or according to package directions. Divide the noodles into two large bowls.

Step 9

Evenly divide and add in corn, air-fry chicken strips, chopped scallions, and one soft-boiled egg to each bowl. Pour in miso broth over top.

Step 10

Garnish each bowl with seaweed nori and grated carrots. Sprinkle some sesame seeds on top. Enjoy!