Creamy Peanut Miso Ramen

Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain completely, quickly rinse with cold water for 10 seconds, and set aside.
5 oz ramen noodles
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the garlic, shallot, and jalapeño, and sauté until fragrant and lightly brown, about 1 minute.
1 tablespoon neutral oil, 3 cloves garlic, 1 shallot, 1 jalapeño
Add white miso and peanut butter to the pan, stirring until smooth and well combined, about 30 seconds.
1 tablespoon white miso paste, 3 tablespoon peanut butter
Pour in the coconut milk and chicken broth, whisking to dissolve the paste. Stir in soy sauce, fish sauce, sugar, salt, and lime juice. Simmer gently for 5 minutes to allow the flavors to meld into a creamy, savory broth.
1 cup coconut milk, 2 cups low-sodium chicken broth, 2 tablespoon soy sauce, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, ¼ teaspoon salt, ½ lime
Divide the cooked noodles between bowls. Ladle the hot peanut miso broth over the noodles.
Serve with your desired topping such as cooked ground pork, halved soft-boiled eggs, chopped green onions, sesame seeds, and a drizzle of chili oil. Serve immediately while hot.
Cooked ground pork, Soft-boiled eggs, Chopped green onions, Sesame seeds, Chili oil