In a Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add 1 shallot, minced garlic (2 cloves), and minced ginger (1 teaspoon) along with red chili flakes (to taste). Sauté for 1-2 minutes until fragrant.

Stir in sliced carrots (1 cup) and shiitake mushrooms (1 cup). Cook for an additional 2-3 minutes until the vegetables soften.

Pour in 4 cups of chicken broth and 1 can of coconut milk. Whisk in 3 tablespoons of miso paste until dissolved. Stir in 2 tablespoons of soy sauce.

Bring the mixture to a gentle simmer and cook for 15 minutes.

Cook 2 servings of ramen noodles in a separate pot according to package instructions, usually about 4-5 minutes.

Stir in an additional splash of sesame oil and add 2 cups of washed bok choy. Simmer for another 2-3 minutes.

Season 1 chicken breast with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Fry in oil at 350°F for 8-10 minutes until golden brown.

To serve, divide cooked ramen noodles into bowls, ladle broth over noodles, and top with slices of crispy Chicken Katsu and garnishes.