Preheat the oven to 375°F. Place a medium saucepan of salted water on to boil for the ramen noodles. Chop the ginger into a few large pieces (no need to peel). Place a second medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the ginger to the second saucepan and cook until fragrant and slightly toasted, about 2 to 3 minutes.
Add the coconut milk, white miso paste, pumpkin puree, kaffir lime leaves, and 1⅓ cups water to the saucepan with the ginger. Whisk broth to combine and bring to a boil. Reduce heat to low and simmer until Step 6. Roughly chop the bok choy. Thinly slice the garlic and Thai chile.
Destem the Lacinato kale, leaving the leaves in large pieces. Add the kale to a baking sheet and drizzle with 1 tsp vegetable oil. Sprinkle with salt and pepper. Roast until crisp, about 8 to 10 minutes.
Once the water is boiling, add the ramen noodles to the first saucepan and cook for just 1 minute, then reduce heat to medium. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Drain the noodles and run them under cool water to stop the cooking process.
Place a small skillet over medium heat with 2 tsp vegetable oil. Add the sliced garlic, pumpkin seeds, and as much of the Thai chile as you’d like and cook until the garlic is lightly browned, about 2 to 3 minutes. Sprinkle with salt.
Remove the kaffir lime leaves and ginger pieces from the broth with a fork. Add the bok choy and bring broth to a boil before turning off the heat. Divide ramen noodles between deep bowls. Top with coconut miso broth, bok choy, and crispy kale chips. Sprinkle with toasted garlic, pumpkin seeds, and hemp seeds.