Season the chicken breasts generously with salt and pepper. In a skillet heated over medium-high heat, add sesame oil, then carefully place the seasoned chicken in the pan. Cook each side for about 5-7 minutes until they are golden brown and cooked through. Once done, transfer them to a cutting board and slice them into thin pieces.
In the same skillet where you cooked the chicken, add minced garlic and sauté it on medium heat for about one minute until fragrant. Be careful not to burn it as burnt garlic can impart bitterness to your dish.
Add chili paste and soy sauce to the skillet with garlic, stirring well to combine the flavors thoroughly. Gradually pour in chicken broth while stirring continuously, bringing the mixture to a gentle simmer over medium heat. Allow it to cook for approximately five minutes so that all flavors meld beautifully.
In a separate pot, cook ramen noodles according to package instructions until al dente, then drain them well and set aside.
Divide the cooked ramen noodles evenly into individual bowls, creating a cozy nest for them at the bottom of each bowl. Carefully ladle hot broth over each serving of noodles, ensuring they soak up all those delicious flavors from the soup.
Top each bowl generously with sliced chicken breast arranged artfully across the noodles. Garnish with chopped scallions and place soft-boiled eggs on top for an added touch of elegance before serving hot.
