For the Spicy Miso Ramen:

• 2 strips thick-cut bacon, chopped
• 6 cloves garlic, finely chopped or grated
• 2 medium shallots, finely chopped
• 1 inch fresh ginger, thinly sliced
• 1/2–1 tsp red pepper flakes
• 8 cups low sodium chicken broth
• 3/4 cup coconut milk (or preferred milk)
• 1/4 cup low sodium soy sauce
• 1/4 cup white miso paste
• 2–4 tbsp chili paste, to taste (such as Gochujang)
• 4 squares ramen noodles
• 4 cups baby spinach, chopped
• 1 tbsp toasted sesame oil
• Soft or hard boiled eggs, for serving
• Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving

For the Chicken Katsu:

• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• 1 cup Panko breadcrumbs
• 3 tbsp sesame seeds
• Kosher salt