This is a recipe I found a few years ago and have tweaked along the way to our liking. It’s hearty, full of flavor and great for a rainy day! 

2 strips thick-cut bacon, chopped

2 shallots, chopped

4 garlic cloves, roughly chopped

2 tsp. Chinese Five Spice, optional

2 ½ tbsp. Gochujang chili paste

1 tsp. anchovy paste

2 tbsp. Thai red curry paste

8 cups chicken bone broth

1 can coconut milk

¼ cup soy sauce or coco amines

¼ cup creamy peanut butter

1 tbsp. pickled onions for topping, optional

4 squares (good) ramen noodles

1 tbsp. toasted sesame oil

⅓ cup pickled sushi-style ginger

1 jalapeño, thinly sliced

6 soft boiled eggs

Chopped green onions for garnishing

 

6 chicken cutlets

1 cup panko or seasoned bread crumbs

½ cup Parmesan cheese, freshly shredded (mixed in with panko or bread crumbs)

2 eggs beaten

Coconut oil

 

In a large pot or Dutch oven set over medium-high heat, cook the bacon until crisp. Add the shallots, garlic, Chinese Five Spice, chili/curry pastes, and anchovy paste. Cook until fragrant. Pour in the broth and coconut milk. Add soy/coco amines and whisk in the peanut butter and ginger. Reduce the heat to low and simmer for 10 minutes.

While the broth is simmering, dip the chicken in egg, dredge in panko/bread crumbs, and place it in a preheated pan with coconut oil. Cook on both sides until golden brown. Set aside briefly; it will be sliced and placed over the ramen.

Add the ramen noodles to the simmering broth and cook until soft. Serve in bowls and top with sliced chicken. As desired, top with a soft-boiled egg (sliced in half), green or pickled onions, and sesame seeds. Enjoy!