Season the chicken breasts generously with salt and pepper. Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 5-7 minutes on each side until golden brown and cooked through. Remove from heat and let the chicken rest before slicing it into thin pieces.

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant but not browned.

Mix in the chili paste and soy sauce with the sautéed garlic, stirring to combine. Pour in 4 cups of chicken broth and bring the mixture to a gentle simmer. Allow the broth to simmer for 5 minutes.

While the broth simmers, prepare the ramen noodles according to the package instructions, typically about 3-4 minutes in boiling water. Once cooked, drain the noodles and set aside.

Divide the cooked ramen noodles among the bowls. Carefully ladle the hot broth over the noodles. Top each bowl with the sliced chicken.

Finish each bowl by garnishing with chopped scallions and a soft-boiled egg, if desired. Serve the ramen hot and enjoy.