Description
This Miso Ramen with Chicken Katsu combines a rich, savory miso broth with crispy, golden fried chicken cutlets. Enhanced with traditional Japanese toppings like soft-boiled eggs, green onions, nori, and corn, this comforting bowl is perfect for a hearty meal. The recipe balances umami flavors with a satisfying crunchy texture, bringing a restaurant-quality ramen experience to your home kitchen.
Ingredients
Scale
For the Miso Ramen Broth:
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 1 cup unsweetened almond milk or whole milk
- 1 teaspoon chili garlic sauce or sriracha (optional)
- 2 packs ramen noodles (discard seasoning packets)
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Toppings (optional but recommended):
- Soft-boiled eggs
- Green onions (sliced)
- Nori sheets (cut into strips)
- Corn kernels
- Sesame seeds
- Bamboo shoots
Instructions
- Prepare the Chicken Katsu: Pound the chicken breasts until evenly thick to ensure uniform cooking. Season both sides with salt and pepper. Dredge each piece first in all-purpose flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Once hot, carefully place the breaded chicken breasts in the oil. Fry for 3 to 4 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on paper towels to remove excess oil. Slice into strips.
- Make the Miso Ramen Broth: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant. Stir in white miso paste, allowing it to dissolve evenly. Pour in chicken broth, milk of choice, soy sauce, and chili garlic sauce or sriracha if using. Bring the mixture to a gentle simmer to blend flavors.
- Cook the Noodles: Add the ramen noodles directly into the simmering broth. Cook according to package instructions, typically 3 to 4 minutes, until noodles are tender but still firm.
- Assemble the Bowl: Divide the cooked noodles and hot miso broth evenly among serving bowls. Top each bowl with sliced chicken katsu and your preferred toppings such as soft-boiled eggs, green onions, nori strips, corn kernels, sesame seeds, and bamboo shoots. Serve immediately while hot for the best flavor and texture.
Notes
- For extra crispy chicken katsu, fry the chicken just before serving to retain maximum crunch.
- You can use pre-cooked ramen eggs (ajitsuke tamago) for authentic flavor and convenience.
- Substitute gluten-free panko breadcrumbs and gluten-free ramen noodles to make this recipe gluten-free.
- Using almond milk makes the broth dairy-free; alternatively, whole milk adds creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Stovetop
- Cuisine: Japanese-Inspired
