In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add chopped onion, minced garlic, and ginger. Sauté for about 3-4 minutes until onion is translucent.

Add 1 tablespoon of miso paste and diced tomato to the pot, stirring well. Cook for another 2-3 minutes until tomato softens.

Pour in 4 cups of water, bring to a simmer. Cook uncovered for about 20 minutes, stirring occasionally.

While broth simmers, marinate chicken breast in 2 tablespoons soy sauce, 1 teaspoon salt, and 1 teaspoon pepper for at least 15 minutes.

Heat 2 teaspoons vegetable oil in a pan over medium-high heat. Cook marinated chicken for about 6-7 minutes on each side until golden brown.

In a separate pot, boil water and gently add eggs. Boil for 7 minutes, then transfer to an ice bath to cool.

Divide cooked ramen noodles into bowls. Ladle broth over noodles, then top with sliced chicken, scallions, seaweed, carrots, and corn.

Halve boiled eggs and place one half on top of each bowl.

Serve immediately while hot, encouraging everyone to enjoy before cooling down.