Miso Ramen with Chicken Katsu
| 1½ Tbsp | oil |
| 1 | shallot, sliced |
| 3 cloves | garlic, chopped |
| 1 Tbsp | ginger, chopped |
| ½ tsp | chili flakes |
| 1 cup | carrots, julienned |
| 1 cup | shiitake mushrooms, sliced |
| 6 cups | chicken broth |
| 14 oz | coconut milk |
| 3 Tbsp | soy sauce |
| ¼ cup | miso paste |
| 3 | ramen noodle packets |
| 4 | baby bok choy, halved |
| 1 tsp | sesame oil |
| 2 | chicken breasts (for katsu) |
| ½ cup | flour, 2 eggs, 2 cups panko |
| Sauté shallot, garlic, ginger, chili flakes, carrots, and mushrooms. |
| Add broth, coconut milk, soy sauce, and miso paste; simmer for 15 mins. |
| Fry chicken katsu: dredge chicken in flour, egg, panko; fry until golden. |
| Add ramen and bok choy to broth; cook until tender. |
| Assemble bowls with noodles, broth, katsu, and toppings. |