In a bowl, combine the soy sauce, mirin, minced garlic, and grated ginger. Place the chicken breasts or thighs in a shallow dish and pour the marinade over them. Allow the chicken to marinate for at least 15 minutes.
In a saucepan, bring enough water to a boil to cover the eggs. Gently lower the eggs into the boiling water using a spoon. Reduce the heat to a gentle simmer and cook the eggs for exactly 7 minutes for a soft-boiled, runny yolk. Remove the eggs from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, carefully peel the eggs and set them aside.
Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 4-5 minutes per side, or until it's cooked through and no longer pink in the center. Remove the cooked chicken from the heat and let it rest for a few minutes. Slice it into thin strips.
Cook the ramen noodles according to the package instructions. Drain and set aside.
In a large pot, combine the chicken broth and water. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for a few minutes to ensure the broth is hot and well combined.
Divide the cooked ramen noodles between two large bowls. Pour the hot chicken broth over the noodles.
Arrange the sliced chicken, soft-boiled eggs, and bean sprouts on top of the ramen.
Garnish the bowls with thinly sliced green onions, sesame seeds, and nori sheets (if using).
Serve your Chicken and Egg Ramen hot and savor the comforting flavors of this classic dish, now enhanced with chives and bean sprouts.
