Ingredients:
· 2 strips thick-cut bacon – chopped (Note: recipe works without this ingredient)
· 6 cloves garlic – finely chopped or grated
· 2 medium shallots – finely chopped
· 1 inch fresh ginger – thinly sliced
· ½ – 1 teaspoon red pepper flakes
· 8 cups low sodium chicken broth
· ¾ cup coconut milk (or other preferred milk)
· ¼ cup low sodium soy sauce
· ¼ cup white miso paste
· 2-4 tablespoons chili paste (such as Gochujang)
· 4 squares ramen noodles
· 4 cups baby spinach – chopped
· 1 tablespoon toasted sesame oil
· soft or hard boiled eggs (for serving)
· toasted nori sheets, sesame seeds, green onions, and chili oil (for serving)
Chicken Katsu Ingredients:
· 4 chicken cutlets
· 1 cup Panko
· 3 tablespoons sesame seeds
· Salt
Preparation:
· Step 1:
Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp (about 5 minutes). Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized (about 3 minutes). Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.
· Step 2:
Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
· Step 3:
Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown (3-4 minutes). Flip the chicken and cook until golden brown on the other side (3-4 minutes). Transfer to a cutting board and season with salt. Slice into thin strips.
· Step 4:
To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
· Step 5:
To serve, divide the noodles between bowls and ladle the soup overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil.