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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.
In a medium saucepan, heat 1 Tbsp of oil over medium heat. Add the garlic, shallot, and jalapeño, and sauté until fragrant and lightly brown, about 1 minute.
Add white miso and peanut butter to the pan, stirring until smooth and well combined, about 30 seconds.
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.
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.