Take a mixing bowl, add the gochujang sauce, less salt soy sauce, and brown sugar. Whisk or mix until all smooth and looks the same. Take a grated ginger and minced garlic in it.

In a large pot, add the mixture, chicken stock, shiitake mushroom, coconut milk, and butter if using.

Place this on the stove over medium flame and allow it to simmer. Or cook roughly 30-40 minutes or until shiitake softens.

Take the ramen noodles and cook them according to package instructions. Drain the water and stop the flame from cooking.

Chopped the green onions and boiled eggs for 6 minutes. These are used as toppings to complete the dish.

Preheat the air fryer to 400°F (200°C) for about 5 minutes.

Season the chicken breast slice with salt and Pepper.

Take a medium bowl or plate made of a mixture of breadcrumbs, panko breadcrumbs, and sesame seeds.

Take another small mixing bowl. Crack the egg and add it. Beat the egg well.

Now, take a chicken slice, dip it in the beaten egg, and then put it in the breadcrumb mixture. Cover all the sides evenly and press gently to adhere.

Spray cooking oil in the air fryer. Place the chicken slices and again spray from the top to cook completely. Put these slices in a single layer. Leave the chicken in the air fryer for 15-20 minutes or until it cooks thoroughly or golden brown.

Once the katsu chicken is cooked, transfer it to the plate lined with a paper towel to absorb extra oil.

Divide the noodles into different serving bowls.

Ladle the hot ramen over them.

Cut the soft shiitake if you want.

Slice the air-fried cooked chicken katsu into strips and arrange them over the ramen.

Garnish with boiled eggs, chopped green Onion, and nori sheets.