In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant, about 3 minutes. Then, stir in the chopped tomatoes and miso paste, cooking for another 2-3 minutes until well combined and aromatic.

Add 4 cups of water or chicken broth to the pot, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes.

While the broth simmers, take the chicken breast and coat it with spices like salt, pepper, and garlic powder. Let it marinate for at least 15 minutes.

Preheat your grill or air fryer to medium-high heat (about 375°F). Grill or air fry the marinated chicken breast for approximately 10 minutes on each side or until the internal temperature reaches 165°F. Remove from heat and let rest before slicing.

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

To serve, divide the cooked noodles among serving bowls. Ladle the hot miso broth over the noodles, ensuring they soak up all the flavors. Top each bowl with sliced chicken and vibrant toppings.