• Start by chopping the spring onions and trimming the ends of the pak choi. For the soft-boiled eggs, boil them for 6 minutes and 30 seconds, then transfer them to an ice bath to cool. Mince your garlic and set it aside for the broth.
  2 spring onions, 1 head pak Choi, 2 eggs
• Cut the chicken breasts in half lengthwise to create thinner pieces for an even cook. Season with salt and pepper, then dip each piece into beaten eggs followed by panko breadcrumbs. For an extra crispy finish, double-coat the chicken by dipping it back into the egg and breadcrumbs once more.
  500 g chicken breasts, 100 g panko breadcrumbs, 2 eggs, Salt and pepper
• Preheat your air fryer to 375°F (190°C). Place the breaded chicken in the basket with a generous drizzle or spray of cooking oil. Cook for about 20 minutes, flipping halfway through until golden and crispy. The internal temperature should reach 165°F (75°C). If cooking in the oven: Preheat your oven to 400°F (200°C). Lay the breaded chicken on a baking sheet and bake for 20 minutes, flipping halfway through.
• In a large pot, heat a teaspoon of oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the ginger, miso paste, curry powder, and turmeric, creating a smooth paste.
  1 tablespoon medium curry powder, 1 teaspoon turmeric, 1 teaspoon miso paste, 2 cloves garlic, 1 teaspoon ginger paste or fresh grated ginger
• Slowly whisk in the coconut milk, ensuring the paste dissolves evenly. Then, pour in the chicken stock and soy sauce. Lower the heat and let the broth simmer for 10 minutes, allowing the flavors to meld.
  2 L chicken stock/broth, 250 ml coconut milk, 1 tablespoon soy sauce

Assembling the Chicken Katsu Curry Ramen

• Cook the ramen noodles according to the package instructions. In the last 2 minutes of cooking, toss in the pak choi to blanch. Drain and set aside.
  400 g ramen noodles
• Divide the cooked ramen noodles between your bowls. Pour the simmering broth through a sieve to catch any bits of garlic, giving your ramen a smooth, silky finish. Slice the chicken katsu and place it on top of the noodles.
• Slice the chicken katsu and place it on top of the noodles along with the cooked pak choi. Finish your chicken katsu curry ramen by adding soft-boiled eggs, chopped spring onions, pickled carrots, sesame seeds, and a squeeze of lime for brightness.
  Pickled carrots, Sesame seeds, Lime wedges