Miso Curry Ramen

Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, carrots, garlic-ginger scallion paste, curry powder, and a pinch of salt. Cook, stirring occasionally, until mixture is aromatic and carrots have softened, 1-2 minutes.

Add 3½ cups water (7 cups for 4 servings), miso sauce concentrates, and chicken stock concentrates; whisk to combine. Bring broth to a boil, then reduce heat to low.

Stir in sweet soy glaze; taste and season with salt if desired. Keep broth simmering over low heat.

Pat chicken* dry with paper towels and place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. TIP: If the chicken is already ½ inch thick, skip this part of step.

In a shallow dish or plate, combine panko and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken. Working one piece at a time, press chicken into panko mixture, coating all over.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add chicken (for 4 servings, cook in batches). Cook until panko is golden brown and chicken is cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Transfer to a paper-towel-lined plate.

Add noodles to simmering broth and cook, stirring, until just tender, 3-4 minutes. (Increase heat under broth if not simmering.)