Creamy Miso Chicken Ramen

Heat large pot of water to boiling over high heat. Sprinkle chicken with salt and set aside.
Meanwhile, heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until deep golden brown, stirring frequently. Stir in soy sauce, then transfer to small bowl.
Heat remaining 1 tablespoon oil over medium heat in same Dutch oven. Add garlic, miso paste and ginger and cook 30 seconds, stirring constantly.
Slowly whisk in about 1/2 cup of stock and whisk until miso is dissolved, then add remaining stock and whisk until smooth.
Add chicken to pot and heat to very low boil over medium-high heat, then reduce heat to medium-low and simmer 4 to 6 minutes or until chicken is almost cooked through.
Stir in coconut milk and simmer 2 minutes or until chicken is cooked through. Remove from the heat and stir in lime juice, fish sauce and sesame oil.
Meanwhile, cook ramen in boiling water according to package instructions, then drain and divide noodles between four deep bowls.
Divide broth and chicken over noodles. Top with mushrooms. Serve garnished with chili crisp, lime wedges, eggs, green onions, nori and/or sesame seeds, if desired.