Description
A flavorful and comforting 30-minute Spicy Miso Chicken Katsu Ramen featuring crispy breaded chicken cutlets, rich miso-infused broth, tender ramen noodles, and nutritious greens, topped with soft or hard boiled eggs and an array of garnishes for added texture and flavor.
Ingredients
Broth
- 2 strips thick-cut bacon, chopped
- 6 cloves garlic, finely chopped or grated
- 2 medium shallots, finely chopped
- 1 inch fresh ginger, thinly sliced
- 1/2-1 teaspoon red pepper flakes
- 8 cups low sodium chicken broth
- 3/4 cup coconut milk (or preferred milk)
- 1/4 cup low sodium soy sauce
- 1/4 cup white miso paste
- 2-4 tablespoons chili paste (Gochujang recommended), to taste
Noodles and Greens
- 4 squares ramen noodles
- 4 cups baby spinach, chopped
- 1 tablespoon toasted sesame oil
Chicken Katsu
- 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
- 1 cup Panko breadcrumbs
- 3 tablespoons sesame seeds
- Kosher salt, to taste
- Vegetable oil (for frying, quantity as needed)
Garnishes
- Soft or hard boiled eggs, for serving
- Toasted nori sheets
- Sesame seeds
- Green onions, sliced
- Chili oil
Instructions
- Prepare the Broth: Heat a large Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until the mixture is caramelized and fragrant, about 3 minutes. Pour in the chicken broth, coconut milk, and soy sauce. Whisk in the white miso paste and chili paste until fully combined. Reduce the heat to medium-low and let the broth simmer gently for 10 minutes to develop deep flavors.
- Make the Chicken Katsu: In a shallow bowl, combine the Panko breadcrumbs and sesame seeds. Season generously with kosher salt. Dredge both sides of each chicken cutlet thoroughly in the breadcrumb mixture, pressing firmly to ensure the crumbs adhere well. Place the breaded chicken pieces on a plate and set aside.
- Cook the Chicken: Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, add the chicken cutlets and fry until golden brown on one side, about 3-4 minutes. Flip and cook the other side until equally golden and the chicken is cooked through, another 3-4 minutes. Transfer the cooked chicken to a cutting board, season with salt, and slice into thin strips.
- Cook Noodles and Greens: Stir the ramen noodles, baby spinach, and toasted sesame oil into the simmering broth. Allow the mixture to sit for about 5 minutes or until the noodles are fully softened and the spinach is wilted.
- Assemble and Serve: Divide the noodles and broth evenly among four bowls. Top each bowl with sliced chicken katsu. Garnish with soft or hard boiled eggs, toasted nori sheets, extra sesame seeds, sliced green onions, and a drizzle of chili oil to taste. Serve immediately while hot.
Notes
- For a spicier broth, increase the red pepper flakes and chili paste to your desired heat level.
- Can substitute coconut milk with any preferred plant-based or dairy milk for a different flavor profile.
- Use low sodium soy sauce and chicken broth to better control salt content in the dish.
- Ensure the oil is hot enough before frying the chicken to achieve a crispy crust without absorbing excess oil.
- Chicken breasts sliced horizontally into thinner cutlets ensure even and quick cooking.
- Leftovers can be refrigerated for up to 2 days but are best eaten fresh to maintain the crispy texture of the chicken.
