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Miso Ramen with Chicken Katsu Recipe

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★★★★★

4.7 from 132 reviews

A comforting and flavorful bowl of miso ramen topped with crispy chicken katsu, vibrant vegetables, and rich, savory broth infused with coconut milk and aromatic spices. Perfect for a hearty meal that combines Japanese-inspired flavors with a satisfying crunch.

Ingredients

Scale

Chicken Katsu

  • 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)

Broth & Vegetables

  • 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

Noodles & Garnishes

  • 3 ramen noodle packets (discard the seasoning)
  • Scallions, sliced
  • Red chili oil (store-bought or homemade)
  • Ramen or mayak eggs, sliced

Instructions

  1. Sauté Aromatics: Heat oil in a large dutch oven over medium-high heat. Add sliced shallot and sauté for one minute. Then add finely chopped ginger and garlic; sauté for another 30 seconds until fragrant.
  2. Cook Vegetables: Add julienned carrot and sliced shiitake mushrooms to the pot. Stir and cook for 2-3 minutes, allowing vegetables to soften slightly.
  3. Simmer Broth: Pour in chicken broth, coconut milk, and soy sauce. Whisk in miso paste until fully dissolved. Bring the mixture to a gentle simmer and cook for 15 minutes to develop flavor. While simmering, prepare the chicken katsu.
  4. Cook Noodles & Bok Choy: Add ramen noodles to the simmering broth and cook for 3-4 minutes or until noodles reach your preferred tenderness. Stir in sesame oil and halved baby bok choy; cook until bok choy wilts slightly, about 2-3 minutes.
  5. Prepare Breading Stations: Arrange three shallow bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs.
  6. Heat Frying Oil: In a skillet, pour about 1 inch of oil and heat over medium-high to approximately 350°F (175°C). Use a meat thermometer or electric skillet for accuracy.
  7. Bread Chicken Cutlets: Season both sides of the chicken cutlets with salt. Dredge each cutlet first in flour, then dip in the whisked eggs, and coat thoroughly with panko breadcrumbs.
  8. Fry Chicken Katsu: Fry the breaded chicken cutlets in the hot oil for 8-10 minutes, turning every few minutes until golden brown and internal temperature reaches 165°F (74°C). Remove and drain excess oil on a paper towel or wire rack.
  9. Assemble Ramen Bowls: Divide cooked noodles evenly between bowls. Ladle the hot miso broth with vegetables over noodles. Top each bowl with crispy chicken katsu slices.
  10. Garnish & Serve: Garnish ramen with sliced scallions, a drizzle of red chili oil, and sliced ramen or mayak eggs. Serve immediately while hot and enjoy.

Notes

  • You can substitute the shallot with a small onion if needed.
  • For best flavor, use a quality chicken broth or make your own homemade broth.
  • Adjust the amount of red chili oil according to your spice preference.
  • Ramen or mayak eggs add richness but can be omitted if preferred.
  • Use a thermometer to ensure chicken katsu is cooked through but remains juicy.

Keywords: miso ramen, chicken katsu, ramen recipe, Japanese noodles, miso broth, crispy chicken, homemade ramen

Find it online: https://ricoloranz.com/miso-ramen-with-chicken-katsu-recipe/