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Get your prep done before you start cooking. Set a large pot with water over medium high for the noodles. And set a small sauce pan over medium high to boil the eggs.
Finely chop the scallions, grate the ginger and garlic cloves.
Combine chicken broth with soy sauce, maple syrup, oyster sauce and lime juice. Set aside.
Heat sesame oil over medium low in a pot. Add the white parts of the scallions and cook for 30 seconds. Add garlic and ginger, cook for another 30 seconds. Pour in chicken broth and bring to a boil.
Stir in Gochujang paste and tomato paste. Add coconut milk, bring to a boil and simmer for 10 minutes.
In the meantime, boil the eggs for 6 minutes in the small sauce pan, then rinse under cold water. Add noodles to the large pot with boiling water, cook for 2 minutes, then drain and run under cold water to prevent from further cooking.
Dissolve the miso paste in hot water. Remove soup from heat and add miso. Serve with noodles and soft-boiled eggs, garnish with remaining scallions. Add toppings of your choice. Enjoy!