Start by combining the chicken stock, coconut milk, miso paste, soy sauce, rice vinegar, and toasted sesame oil in a large pot. Bring to a gentle simmer over medium heat. Reduce the heat if needed to keep it at a light simmer. Stir occasionally to ensure that the miso dissolves completely, creating a harmonious broth.

In a separate pan, heat the neutral oil over medium heat. Add the sliced shallot, minced garlic, and grated ginger. Sauté until fragrant, roughly 3-4 minutes. If you have lemongrass, add it now. This step might just make your kitchen smell heavenly.

To the aromatics, toss in the julienned carrots and shiitake mushrooms. Sauté them for another 5 minutes until they soften slightly. Then, add the halved baby bok choy to the pot. Cook for a few more minutes until the bok choy wilts, then transfer everything to the broth.

Next, in another pot, cook the ramen noodles according to the package instructions. Be sure to avoid using the seasoning packets. This is broth-based ramen, after all! Drain and set aside.

While the noodles are cooking, it's time for the chicken. Set up a breading station with three bowls: one with flour, one with beaten eggs, and the last for panko breadcrumbs. Dredge the chicken in flour, dip into the egg, and finally coat it in panko. In a large skillet, heat oil for frying. Once hot, add the breaded chicken and cook each side until golden brown and crispy – about 4-5 minutes per side. When done, let it cool slightly and slice it into strips.

In a bowl, add a portion of the cooked ramen noodles. Pour the warm miso broth with vegetables over the noodles. Top with crispy chicken katsu slices and garnish with sliced scallions and a drizzle of red chili oil for an extra kick. If you want to take it to the next level, adding a ramen egg can add another dimension!