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Bring a small pot of water to a boil that’s enough to cook your noodles in. Once boiling, add in the noodles and bok choy if using. Cook according to package directions (I usually just cook the bok choy as long as the noodles but you can take them out early as desired). Drain and set aside.
Meanwhile, in a medium saucepan, heat the oil over medium heat. Once hot, add in the ginger and garlic and saute for 2 minutes. Add in the peanut butter, miso paste, brown sugar, and fish sauce or other seasonings if using. Slowly add in 2 tablespoons of the broth (or hot water). Mix to combine and let simmer for 1 minute.
Add in the coconut milk, veggie broth, and chicken (optional). If no chicken, bring to a simmer and cook for 5 minutes. If cooking chicken, simmer for 20-30m or until thigh meat is at 150° - then remove and shred it.
Mix in the soy sauce to taste (1-2 tablespoons depending on how salty you want it). Divide the broth, bok choy, and noodles evenly among 2 bowls. Top with toppings of choice and enjoy.