Simmer a quart of chicken stock with a tbsp. of miso paste and a few slices of fresh ginger and mushrooms for 10 minutes.  Reduce the heat to low and keep warm.

Season 6 oz. of chicken with salt, pepper and garlic.  Grill over medium heat until medium done.

Soft boil an egg for 5 minutes.  Rest the egg in a bowl of cold water for five minutes before peeling and cutting in half.

Boil 4 oz. of ramen noodles for 3-5 minutes.

Put cooked noodles in large soup bowl.  Add the broth and the chicken, a sprinkle of thinly sliced onions, and the two egg halves.