Thoroughly rinse produce and pat dry. Mince garlic. Slice shiitake mushrooms. Slice green onions on a bias (45 degree angle). Rinse jalapeños and slice into rounds. If averse to heat, remove the membrane (spiny white innards) and seeds, or omit completely from the recipe. Rinse the chicken breasts and pat dry.

In a medium pot, combine 4 cups of water with the miso paste and whisk over medium heat. Once miso has dissolved, add ⅓ of the minced garlic, reduce heat to low, and keep warm until ready to combine with other ingredients.

In medium pan over medium-high heat, warm 2 tsp. olive oil. Season both sides of the chicken breasts with a pinch of salt and pepper and cook on each side for 5-6 minutes, or until internal temperature reaches 165 degrees. Remove from pan and slice into ¼" thick slices. Reserve warm until ready to serve.

In the same pan you cooked the chicken, warm half (about 1 Tbsp.) of the sesame oil and remaining garlic over medium heat and sauté until aromatic, about 2-3 minutes. Add mushrooms and sauté for 4-5 minutes. Remove from pan to prevent overcooking and set aside warm until ready to serve.

Bring a medium pot with 2 cups of water to a boil. Put a colander in the sink. Once boiling, add the ramen noodles and cook until al dente, about 4-5 minutes. Watch carefully as noodles cook quickly. Drain noodles and add them to the miso broth.

Ladle miso broth and noodles into a shallow bowl. Moving your way around the bowl, add sliced chicken, green onions, sautéed shiitake mushrooms, jalapeño slices (if using), and Sambal to taste. Drizzle with remaining sesame oil and garnish with chili threads.