Make the Eggs:

• Place a medium sized pot of water on the cooktop on high heat. When water begins to boil, turn it down to a low simmer, use a spoon to gently lower eggs into the water. Simmer for seven minutes. Place a bowl of ice in the sink and fill the bowl with cold water, add eggs to ice bath. While: water heats and eggs cook, prep other ingredients
• Julienne carrots, mince garlic, and slice rotisserie chicken thinly, set aside
• When eggs are in ice bath, place empty pot back on the stove at medium heat. Add sesame oil, heat for 30 seconds. Add garlic and ginger, cook for one minute, stirring frequently. Add 1/4 cup broth, peanut butter, and miso. Whisk to blend well. Then add remaining broth and coconut milk. Stir and bring to a boil.
• When broth is boiling, add ramen and snow peas cook to package instructions (my ramen cooks for three minutes) While ramen cooks, peel eggs and cut in half. Remove ramen from heat, add 1-2 tablespoons soy sauce (depending on how salty you like it) stir, add sliced chicken to soup. Pour into two bowls, dividing ingredients as equally as possible. Add an egg to each bowl of soup, add carrots, and if desired garnish with green onions, peanuts, chili oil (tread lightly, it's hot!) and everything seasoning (on eggs). Serve!