Description
This Miso Ramen with Chicken Katsu is a delicious Japanese-inspired dish featuring crispy fried chicken breasts served atop a warm bowl of savory miso broth with ramen noodles and fresh toppings. The rich miso-based soup is enhanced with garlic, ginger, soy, and mirin, creating a perfect balance of umami flavors. Topped with soft-boiled eggs, corn, spinach or bok choy, green onions, and toasted sesame seeds, this comforting meal combines vibrant textures and tastes for an unforgettable ramen experience at home.
Ingredients
Scale
Chicken Katsu
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Miso Broth and Soup
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 4 cups chicken broth
- 1 cup unsweetened almond milk or regular milk
Noodles and Toppings
- 4 packs fresh or instant ramen noodles (discard seasoning if using instant)
- 2 soft-boiled eggs, halved
- 1 cup corn kernels
- 1 cup baby spinach or bok choy
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Prepare the Chicken Katsu: Season the chicken breasts with salt and pepper. Dredge each piece in all-purpose flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry the breaded chicken breasts for 4 to 5 minutes per side, or until golden brown and fully cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil, then let it rest before slicing.
- Make the Miso Broth: In a large pot, heat sesame oil and vegetable oil over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant. Stir in the white miso paste and cook for another minute to deepen the flavors.
- Add Liquids and Simmer: Pour in the soy sauce, mirin, chicken broth, and almond milk (or regular milk). Bring the mixture to a simmer and let it cook gently for 10 minutes to blend all flavors.
- Cook the Ramen Noodles: Meanwhile, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside, keeping them warm.
- Assemble the Ramen Bowls: Divide the cooked noodles evenly between four bowls. Ladle the hot miso broth over the noodles.
- Add Toppings: Top each bowl with sliced chicken katsu, halved soft-boiled eggs, corn kernels, baby spinach or bok choy, sliced green onions, and toasted sesame seeds for garnish.
Notes
- For extra flavor, serve the chicken katsu with tonkatsu sauce or Japanese mayonnaise.
- Swap chicken katsu with tofu katsu to make this recipe vegetarian-friendly.
- Almond milk keeps the broth creamy without dairy, but regular milk or soy milk can be used as alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Stovetop
- Cuisine: Japanese
