This Miso Ramen with Chicken Katsu combines the rich, umami-packed flavors of Hokkaido-style ramen with the crispy, golden indulgence of Japanese chicken katsu. A creamy miso-coconut broth, tender ramen noodles, and fresh vegetables create a perfect base for the crunchy chicken topping. It’s a cozy, restaurant-quality meal that’s simple enough to make at home.

Why You’ll Love This Recipe

Perfect Comfort Food: Warm, creamy broth and hearty noodles make it a satisfying meal.
Balanced Flavors: The umami of miso, richness of coconut milk, and crunch of katsu create a harmonious dish.

Restaurant-Style at Home: Impress family and friends with this authentic Japanese-inspired recipe.
Versatile and Customizable: Add your favorite toppings like soft-boiled eggs, green onions, or sesame seeds.
Quick to Make: Ready in just 45 minutes, it’s a perfect dinner for busy weeknights.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ramen:

1½ tablespoons oil
1 shallot, thinly sliced

3 garlic cloves, chopped
1 tablespoon ginger, chopped
½ teaspoon chili flakes

1 cup carrots, julienned
1 cup shiitake mushrooms, sliced
6 cups chicken broth

14 ounces coconut milk
3 tablespoons soy sauce
¼ cup miso paste

3 packets ramen noodles
4-5 baby bok choy, halved
1 teaspoon sesame oil

For the Chicken Katsu:

2 chicken breasts
½ cup all-purpose flour
2 large eggs, beaten

2 cups panko breadcrumbs
Oil for frying

Directions

Step 1: Sauté the Aromatics

Heat oil in a large pot over medium heat.

Sauté shallot, garlic, ginger, and chili flakes until fragrant, about 2 minutes.
Add the carrots and shiitake mushrooms, cooking until softened, about 3-4 minutes.

Step 2: Make the Broth

Stir in the chicken broth, coconut milk, soy sauce, and miso paste.

Simmer the broth for 15 minutes over medium heat, stirring occasionally.

Step 3: Prepare the Chicken Katsu

Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
Dredge each breast in flour, dip in beaten eggs, and coat with panko breadcrumbs.

Heat oil in a skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and slice into strips.

Step 4: Cook the Noodles and Bok Choy

Add the ramen noodles and halved bok choy to the simmering broth.
Cook until the noodles are tender, about 3-4 minutes.

Step 5: Assemble the Bowls

Divide the noodles and broth evenly among bowls.
Top each bowl with sliced chicken katsu.
Garnish with optional toppings like soft-boiled eggs, green onions, sesame seeds, or nori strips.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Total Time: 45 minutes

Variations

Vegetarian Option: Use vegetable broth and tofu katsu instead of chicken.
Spicy Ramen: Add a tablespoon of chili paste or sriracha to the broth for extra heat.

Noodle Swaps: Substitute soba or udon noodles for ramen if preferred.
Extra Toppings: Add corn, bean sprouts, or crispy garlic for added texture and flavor.
Gluten-Free: Use gluten-free soy sauce and noodles, and replace panko with gluten-free breadcrumbs.

Storage/Reheating

Storage: Store the broth, noodles, and chicken katsu separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the broth on the stovetop and add freshly cooked noodles. Reheat the katsu in the oven or air fryer to maintain its crispiness.

FAQs

1. Can I use pre-made ramen noodles?

Yes, instant ramen noodles work perfectly for this recipe. Discard the seasoning packet and use the homemade broth.

2. How do I keep the katsu crispy?

Serve the chicken immediately after frying, or reheat it in an oven or air fryer to restore its crunch.

3. Can I make the broth ahead of time?

Yes, the broth can be made up to 2 days in advance and stored in the refrigerator.

4. What type of miso paste should I use?

White miso (shiro miso) is mild and slightly sweet, making it ideal for this dish.

5. Can I use coconut cream instead of coconut milk?

Yes, but dilute it slightly with water to maintain the right consistency.

6. How do I prevent the noodles from getting soggy?

Cook the noodles just before serving, or cook them separately and add them to the broth when assembling.

7. What other proteins can I use?

Pork cutlets, shrimp tempura, or soft-boiled eggs are great alternatives.

8. Can I freeze the broth?

Yes, the broth freezes well for up to 3 months. Reheat and add fresh noodles and vegetables.

9. Is this recipe spicy?

The chili flakes add mild heat, but you can adjust the spice level to your liking.

10. What sides pair well with this ramen?

Gyoza, edamame, or a simple seaweed salad make excellent accompaniments.

Conclusion

Miso Ramen with Chicken Katsu is a comforting bowl of indulgence that’s bursting with flavor and texture. The creamy miso broth, tender noodles, and crispy katsu make it a standout meal for any occasion. Whether you’re looking to warm up on a chilly day or impress guests with a Japanese-inspired dish, this recipe is a surefire hit. Dive in and savor every bite!