🍂Ingredient:
1½ Tbsp oil
1 shallot, sliced
3 garlic cloves, chopped
1 Tbsp ginger, chopped
½ tsp chili flakes
1 cup carrots, julienned
1 cup shiitake mushrooms, sliced
6 cups chicken broth
14oz coconut milk
3 Tbsp soy sauce
¼ cup miso paste
3 ramen noodle packets
4-5 baby bok choy, halved
1 tsp sesame oil
2 chicken breasts (for katsu)
½ cup flour, 2 eggs, 2 cups panko
🍂Directions:
1. Sauté shallot, garlic, ginger, chili flakes, carrots, and mushrooms.
2. Add broth, coconut milk, soy sauce, and miso paste; simmer for 15 mins.
3. Fry chicken katsu: dredge chicken in flour, egg, panko; fry until golden.
4. Add ramen and bok choy to broth; cook until tender.
5. Assemble bowls with noodles, broth, katsu, and toppings.
Prep Time: 15 mins
Kcal: ~550 per serving
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