Are you craving something delicious and comforting? Let me introduce you to the perfect meal – Miso Ramen with Chicken Katsu. This recipe combines the savory richness of traditional miso ramen with the crispy goodness of chicken katsu, offering a dish that is sure to warm your soul. The delightful balance of flavors and textures makes it a must-try for those who enjoy ramen or are simply looking for something new to add to their weekly menu.
Whether you’re an experienced cook or a beginner, this miso ramen recipe is straightforward and rewarding, delivering a bowlful of joy in less than an hour. Let’s dive in!
Introduction: A Delicious Fusion of Japanese Comfort Food
Miso ramen has long been a beloved dish in Japan, offering a rich, savory broth made from miso paste, combined with noodles and various toppings. When paired with crispy chicken katsu, this dish elevates traditional ramen to new heights. Miso’s umami depth combined with the crunchy texture of the katsu creates a dynamic eating experience. Perfect for those chilly nights, this meal is not only easy to prepare but also hearty enough to fill you up.
And guess what? You can easily adjust this recipe to suit dietary preferences or spice levels. Let’s get cooking!
Ingredients for Miso Ramen with Chicken Katsu
Here’s what you’ll need to make this delicious dish. Feel free to substitute ingredients as needed to accommodate dietary restrictions.
Miso Ramen:
- 1½ Tbsp oil
- 1 large shallot, sliced (or substitute with a small onion)
- 3-4 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- ½ tsp red chili flakes
- 1 cup carrots, 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, halved
- 1 tsp sesame oil
Chicken Katsu:
- 2 chicken breasts, halved horizontally and pounded to ½-inch thickness
- ½ cup all-purpose flour
- 2 large eggs, whisked
- 2 cups panko breadcrumbs
- Salt to taste
Toppings:
- Sliced scallions
- Red chili oil
- Soft-boiled ramen eggs
How to Make Miso Ramen with Chicken Katsu – Step by Step
Step1: Prepare the Miso Ramen Broth
- Heat oil in a large pot over medium-high heat. Add the sliced shallot and sauté for 1 minute.
- Add the ginger, garlic, and red chili flakes. Cook for another 30 seconds.
- Stir in the carrots and shiitake mushrooms. Sauté for 2-3 minutes, until the vegetables start to soften.
- Pour in the chicken broth, coconut milk, and soy sauce. Whisk in the miso paste until fully dissolved.
- Simmer the broth for 15 minutes to allow the flavors to meld.
Step2: Cook the Ramen Noodles
- Add the ramen noodles directly to the broth. Cook for 3-4 minutes or until your desired doneness.
- Stir in the sesame oil and baby bok choy. Cook until the bok choy softens slightly.
Step3: Make the Chicken Katsu
- In three separate shallow bowls, prepare the breading stations: flour in one, whisked eggs in the second, and panko breadcrumbs in the third.
- Season the chicken cutlets with salt on both sides. Dredge each cutlet first in flour, then in the egg, and finally in the panko breadcrumbs.
- Heat about 1 inch of oil in a skillet over medium-high heat. Once the oil reaches 350°F (use a thermometer to check), fry the chicken cutlets for 8-10 minutes, flipping occasionally, until golden brown and cooked through.
- Drain on a paper towel-lined plate.
Step4: Serve the Ramen
- Divide the cooked noodles into bowls and ladle the broth over them.
- Slice the chicken katsu and place it on top of the ramen.
- Garnish with scallions, chili oil, and ramen eggs for the perfect finish.
Helpful Tips for Miso Ramen with Chicken Katsu
- Fresh Ingredients: For the best flavor, use fresh ginger, garlic, and vegetables. Fresh shiitake mushrooms and baby bok choy provide wonderful texture and taste.
- Crispy Chicken Tip: For extra crispiness, make sure your oil is at the right temperature before frying the chicken katsu.
- Customize the Heat: If you enjoy spice, add more chili flakes or a drizzle of sriracha into the broth for an extra kick!
Cooking Techniques for the Best Miso Ramen with Chicken Katsu
- Use a Heavy Pot: A Dutch oven is ideal for creating a rich and simmering broth.
- Control the Oil Temperature: Use a thermometer when frying the katsu to ensure it’s golden and crispy, not greasy.
- Perfectly Cooked Noodles: Be careful not to overcook the ramen noodles – they should be tender with a slight chew.
Serving Suggestions for Miso Ramen with Chicken Katsu
Pair this hearty dish with a side of fresh cucumber salad or edamame for a light and refreshing contrast. A cold glass of iced green tea or Japanese beer complements the savory flavors of the miso ramen perfectly.
Nutritional Information
Per serving:
- Calories: 675
- Total Fat: 35g
- Carbohydrates: 50g
- Protein: 38g
- Fiber: 7g
- Sodium: 1200mg
Storage and Leftovers for Miso Ramen with Chicken Katsu
Storing: Store leftover broth and noodles separately in airtight containers. The broth will stay fresh for up to 3 days in the refrigerator. Reheat gently on the stovetop.
Reheating Chicken Katsu: For best results, reheat chicken katsu in the oven or air fryer at 350°F to maintain its crispiness.
Frequently Asked Questions (FAQs) about Miso Ramen with Chicken Katsu
- Can I use store-bought katsu instead of homemade?
Yes, store-bought chicken katsu works great if you’re short on time. - What type of miso should I use?
White or yellow miso paste is recommended for a balanced, savory flavor. - Can I make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the katsu for tofu or tempura veggies. - How do I keep my ramen noodles from getting soggy?
To avoid soggy noodles, cook the noodles separately and add them to the broth just before serving.
Related Recipes for Ramen Lovers
For those who enjoy this recipe, you might also love these flavorful dishes:
Conclusion
Now that you’ve got all the tips and tricks to make this delicious Miso Ramen with Chicken Katsu, it’s time to head to the kitchen! I’d love to hear how your dish turned out – feel free to leave a comment or share your unique twist on the recipe. Don’t forget to pair it with one of the recommended sides for a complete meal!
Happy cooking, and enjoy your cozy bowl of Miso Ramen with Chicken Katsu!
Print
Miso Ramen with Chicken Katsu – Easy and Delicious Recipe
Description
Are you craving something delicious and comforting? Let me introduce you to the perfect meal – Miso Ramen with Chicken Katsu. This recipe combines the savory richness of traditional miso ramen with the crispy goodness of chicken katsu, offering a dish that is sure to warm your soul. The delightful balance of flavors and textures makes it a must-try for those who enjoy ramen or are simply looking for something new to add to their weekly menu.
Whether you’re an experienced cook or a beginner, this miso ramen recipe is straightforward and rewarding, delivering a bowlful of joy in less than an hour. Let’s dive in!
Ingredients
Miso Ramen:
- 1½ Tbsp oil
- 1 large shallot, sliced (or substitute with a small onion)
- 3–4 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- ½ tsp red chili flakes
- 1 cup carrots, 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, halved
- 1 tsp sesame oil
Chicken Katsu:
- 2 chicken breasts, halved horizontally and pounded to ½-inch thickness
- ½ cup all-purpose flour
- 2 large eggs, whisked
- 2 cups panko breadcrumbs
- Salt to taste
Toppings:
- Sliced scallions
- Red chili oil
- Soft-boiled ramen eggs
Instructions
Step 1: Prepare the Miso Ramen Broth
- Heat oil in a large pot over medium-high heat. Add the sliced shallot and sauté for 1 minute.
- Add the ginger, garlic, and red chili flakes. Cook for another 30 seconds.
- Stir in the carrots and shiitake mushrooms. Sauté for 2-3 minutes, until the vegetables start to soften.
- Pour in the chicken broth, coconut milk, and soy sauce. Whisk in the miso paste until fully dissolved.
- Simmer the broth for 15 minutes to allow the flavors to meld.
Step 2: Cook the Ramen Noodles
- Add the ramen noodles directly to the broth. Cook for 3-4 minutes or until your desired doneness.
- Stir in the sesame oil and baby bok choy. Cook until the bok choy softens slightly.
Step 3: Make the Chicken Katsu
- In three separate shallow bowls, prepare the breading stations: flour in one, whisked eggs in the second, and panko breadcrumbs in the third.
- Season the chicken cutlets with salt on both sides. Dredge each cutlet first in flour, then in the egg, and finally in the panko breadcrumbs.
- Heat about 1 inch of oil in a skillet over medium-high heat. Once the oil reaches 350°F (use a thermometer to check), fry the chicken cutlets for 8-10 minutes, flipping occasionally, until golden brown and cooked through.
- Drain on a paper towel-lined plate.
Step 4: Serve the Ramen
- Divide the cooked noodles into bowls and ladle the broth over them.
- Slice the chicken katsu and place it on top of the ramen.
- Garnish with scallions, chili oil, and ramen eggs for the perfect finish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Fresh Ingredients: For the best flavor, use fresh ginger, garlic, and vegetables. Fresh shiitake mushrooms and baby bok choy provide wonderful texture and taste.
- Crispy Chicken Tip: For extra crispiness, make sure your oil is at the right temperature before frying the chicken katsu.
- Customize the Heat: If you enjoy spice, add more chili flakes or a drizzle of sriracha into the broth for an extra kick!
