1. Heat a large Dutch oven over medium-high heat. Add the garlic, ginger, and optional red pepper flakes cooking in a touch of olive oil. Cook, stirring occasionally, until the colours change, about 2 minutes. Add the paste and let that cook down another minute. Pour in the broth, milk, and tomato paste whisking to combine. Reduce the heat to medium-low and simmer 10 minutes. Add the noodles and let those cook a few minutes. Once the noodles are cooked finish by stirring in the kale.

2. Meanwhile, make the Katsu. Place the panko, and flour into 2 separate shallow bowls. Whisk eggs with a touch of water to create your egg wash. Season flour with salt and pepper, next place the pork chop in plastic wrap and pound down using a mallet or rolling pin into an even thickness.

3. Dredge both sides of the pork through the flour, followed by egg wash and finish in the panko ensuring to really seal and press the breadcrumbs into both sides. Set aside while the oil heats.

4. In a medium sized pan, heat frying oil and bring to 350 degrees F. Add enough oil to shallow fry the pork ensuring there is enough oil in the pan to cover the sides of the pork. Fry the pork until golden on both sides, flipping after 3-4 minutes. Remove from the heat and set aside on paper towel to remove excess oil. Don't let the pork sit on paper towel too long as it will bring out more moisture and soften the part touching the paper towel. Transfer to a cutting board, season with a bit more salt and pepper and cut diagonally to create beautiful strips.

5. To serve: divide the noodles between bowls, ladle over more of the creamy broth, and place the pork katsu over top. Finish with garnishes of choice such as soft boiled egg, sesame seeds, scallions, cilantro and chili oil. Enjoy!