Marinate the ramen eggs

• Boil the eggs to your preferred doneness, about 7 minutes for a runny yolk.
• Transfer immediately to an ice bath, cool and peel.
• Mix the soy sauce, mirin and grated garlic, then add the peeled eggs.
• Refrigerate for at least 2 hours so they absorb the flavor.

Make the peanut base

• Mix the peanut butter, soy sauce, rice vinegar and chili oil in a small bowl until smooth.
• Set aside.

Cook the broth

• Heat the olive oil in a pot over medium heat and sauté the onion and carrot for about 5 minutes until softened and lightly golden.
• Pour in the chicken broth, bring to a boil and simmer for 10 minutes.
• Remove from the heat and blend until completely smooth.
• Return to low heat, stir in the coconut milk and peanut mixture and heat through without boiling.

Fry the katsu chicken

• Pound the chicken breasts lightly and season with salt and black pepper.
• Dredge in flour, dip into the beaten egg and coat with panko breadcrumbs.
• Fry in hot oil over medium heat for 4–6 minutes per side until golden and cooked through.
• Drain on paper towels and slice.

Blanch the pak choi and cook the noodles

• Bring a pot of water to a boil and blanch the pak choi for 40 seconds, then drain well.
• Cook the ramen noodles according to package instructions and drain.

Assemble the bowls

• Divide the noodles between two bowls and ladle over the hot peanut coconut broth.
• Top with sliced katsu chicken, pak choi, halved marinated eggs and nori sheets.
• Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately.