Ramen
Bacon	g
Garlic Clove
Shallots
Fresh Ginger	cm
Chicken Broth	ml
Coconut Milk	ml
Soy Sauce	ml
White Miso	ml
Chili Paste	tbsp
Ramen Noodles
Toasted Sesame Oil	tbsp
Handful Baby Spinach
Chicken
Boneless Chicken Breast	g
Panko Bread Crumbs	g
Sesame Seeds	tbsp
Sea Salt
Olive Oil
To serve
Egg
Sesame Seeds
Spring Onion
Nori

Ramen
1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
2. Heat a large Dutch oven/pot with olive oil over medium heat.
3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the crushed garlic, chopped shallots and crushed ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
4. In the end in the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
Chicken
5. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Tap both sides of the chicken through the Panko, pressing using your fist to really pound the crumbs in. Place the chicken on a plate.
6. Heat a few tbsp of oil in a large skillet /pan over medium-high heat. Once hot, add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Place aside and season with salt. Slice into thin strips.
7. To serve, divide the noodles between bowls and pour over the soup. Add the chicken. Top as desired with egg, green onions, sesame seeds and nori.

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