Heat a large soup pot over medium high heat. Add 2 tablespoons olive oil and when the oil shimmers, add the chicken and season with salt and pepper. Sear on both sides until browned, remove the chicken from the pot.
To the same pot, add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the miso, chicken broth, coconut milk, soy sauce, and fish sauce. Add the chicken back to the pot and bring the mix to a boil. Cover and reduce the heat to medium. Simmer 15-20 minutes or until the chicken is cooked through. Once the chicken is cooked, shred with 2 forks. Stir in the cilantro and lime juice.
Meanwhile, heat a large skillet over high heat and add the remaining tablespoons of olive oil. Add the brussels sprouts and season with salt and pepper. Cook for 5-10 minutes or until lightly charred.
Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
Divide the noodles between bowls and ladle the soup over top. Top as desired with brussels sprouts, eggs, sesame seeds, carrots, peppers, limes, and or cilantro. Eat!