Name: Miso Ramen with Chicken Katsu Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 chicken breasts, sliced in half horizontally and pounded to ½ inch thickness; ½ cup all-purpose flour; 2 large eggs, whisked; 2 cups panko; Salt, to season; 1½ Tbsp oil (for frying); 1 large shallot, sliced (you can substitute with small onion); 3-4 garlic cloves, finely chopped; 1 Tbsp ginger, finely chopped; ½ tsp red chili flakes; 1 cup carrot, peeled and julienned; 1 cup thinly sliced shiitake mushrooms; 6 cups chicken broth; 1 14oz can coconut milk; 3 Tbsp soy sauce; ¼ cup white or yellow miso paste; 1 tsp sesame oil; 4-5 baby bok choy, cut into halves; 3 ramen noodle packets (discard the seasoning); Scallions, sliced; Red chili oil (store-bought or homemade); Ramen or mayak eggs, sliced

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Introduction

This Miso Ramen with Chicken Katsu is a comforting Japanese-inspired dish combining rich, flavorful broth with crispy, golden chicken cutlets. It’s a perfect meal to enjoy any time you crave something hearty and satisfying.

A white bowl filled with creamy ramen broth with swirls of red chili oil on top. Inside, yellow curly noodles sit under a layer of golden-brown crispy fried chicken sliced into even pieces and laid across one side. Two soft-boiled egg halves with bright, slightly runny orange yolks and dark green rims are placed near the chicken, garnished with white and black sesame seeds and small green scallion pieces. Thin, curly, light green vegetables rest on the side of the bowl, adding fresh texture. A pair of colorful chopsticks rest on the rim on the upper right corner. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, sliced in half horizontally and pounded to ½ inch thickness
½ cup all-purpose flour
2 large eggs, whisked
2 cups panko
Scallions, sliced
Red chili oil (store-bought or homemade)
Ramen or mayak eggs, sliced
1½ Tbsp oil
1 large shallot, sliced (or small onion)
3-4 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
½ tsp red chili flakes
1 cup carrot, peeled and julienned
1 cup thinly sliced shiitake mushrooms
6 cups chicken broth
1 14oz can coconut milk
3 Tbsp soy sauce
¼ cup white or yellow miso paste
3 ramen noodle packets (discard seasoning)
4-5 baby bok choy, cut in half
1 tsp sesame oil

Instructions

Step 1: Heat oil in a large dutch oven over medium-high heat. Sauté the shallot for about a minute, then add ginger and garlic. Cook for 30 seconds until fragrant. Add the carrot and mushrooms and cook for 2-3 minutes, stirring occasionally.
Step 2: Pour in the chicken broth, coconut milk, and soy sauce. Whisk in the miso paste until it dissolves completely into the broth. Let the broth simmer gently for 15 minutes while you prepare the chicken katsu.
Step 3: Add the ramen noodles to the simmering broth and cook for 3-4 minutes, or until noodles reach your preferred texture. Stir in the sesame oil and baby bok choy, cooking for a few more minutes until the bok choy softens slightly.
Step 4: Set up three shallow bowls: one with flour, one with the whisked eggs, and one with panko breadcrumbs.
Step 5: Heat about 1 inch of cooking oil in a skillet over medium-high heat to around 350°F. Use a thermometer if available for accuracy.
Step 6: Season the chicken cutlets with salt on both sides. Dredge each cutlet first in flour, then dip in egg, and finally coat thoroughly with panko. Fry the chicken for 8-10 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F). Drain on paper towels or a wire rack.
Step 7: Divide the cooked noodles among bowls and ladle the hot broth over them. Top each bowl with chicken katsu. Garnish with sliced scallions, chili oil, and ramen or mayak eggs. Serve immediately.

Tips & Variations

For extra flavor, marinate the chicken briefly in soy sauce and garlic before breading.
Use tonkotsu or vegetable broth as a substitute for chicken broth if preferred.
Add corn, bamboo shoots, or soft tofu for additional toppings.
Adjust chili flakes and chili oil to your desired spice level.
Try using white or red miso paste for subtle variations in taste.

Storage

Store leftover broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently on the stove, then rewarm noodles briefly in hot water before serving. The chicken katsu is best eaten fresh but can be kept in the fridge for 1 day; reheat in a toaster oven or skillet to maintain crispiness.

How to Serve

A white bowl filled with creamy broth and curly yellow noodles forms the base layer, topped with a golden-brown crispy fried chicken cut into thick slices and placed in the center. On one side, two halved soft-boiled eggs show bright yellow yolks sprinkled with black sesame seeds and garnished with small green onion pieces. Thin spirals of pale green cucumber sit beside the eggs, also sprinkled with black sesame seeds. Drops of dark red chili oil float on the light broth, adding spots of vibrant color. The whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the chicken katsu with crispy tofu or fried vegetables and use vegetable broth instead of chicken broth. Make sure to use vegetarian-friendly miso paste.

How do I prevent the noodles from getting soggy?

Cook the noodles separately and add them to the broth just before serving. Avoid soaking noodles too long in the soup to keep their texture firm.