Ingredients

2 chicken breasts, sliced in half horizontally and pounded to ½ inch thickness

½ cup all-purpose flour

2 large eggs, whisked

2 cups panko

Scallions, sliced

Red chili oil (store-bought or homemade)

Ramen or mayak eggs, sliced

1½ Tbsp oil

1 large shallot, sliced (or small onion)

3-4 garlic cloves, finely chopped

1 Tbsp ginger, finely chopped

½ tsp red chili flakes

1 cup carrot, peeled and julienned

1 cup thinly sliced shiitake mushrooms

6 cups chicken broth

1 (14 oz) 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, cut in half

1 tsp sesame oil

Instructions

Step 1: Heat 1½ tablespoons oil in a large dutch oven over medium-high heat. Sauté the sliced shallot for about 1 minute, then add ginger and garlic and cook for another 30 seconds. Stir in carrot and mushrooms, cooking for 2-3 minutes until softened.

Step 2: Pour in chicken broth, coconut milk, and soy sauce. Whisk in the miso paste until fully dissolved. Let the broth simmer gently for 15 minutes while you prepare the chicken katsu.

Step 3: Add ramen noodles to the simmering broth. Cook for 3-4 minutes, or until noodles reach your preferred doneness. Stir in sesame oil and baby bok choy. Cook for a few more minutes until bok choy wilts slightly.

Step 4: Prepare three shallow bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs. Season chicken cutlets with salt on both sides.

Step 5: Heat about 1 inch of cooking oil in a skillet over medium-high heat until it reaches approximately 350°F (use a thermometer if available).

Step 6: Dredge each chicken cutlet first in flour, then dip in egg, and finally coat thoroughly with panko. Fry the cutlets for 8-10 minutes, turning every few minutes, until golden brown and the internal temperature reaches 165°F. Drain on paper towels or a wire rack.

Step 7: Divide noodles evenly into bowls and ladle hot broth with vegetables over them. Place the chicken katsu on top and garnish with sliced scallions, chili oil, and sliced ramen or mayak eggs.

Tips & Variations

For extra crunch, double coat the chicken in panko before frying.

Use homemade chili oil for a fresher, more vibrant flavor.

Substitute chicken broth with vegetable broth for a lighter, vegetarian-friendly option (skip the katsu in that case).

Try adding corn or bamboo shoots for additional texture in the broth.

FAQs

Can I make the broth in advance?

Yes, the broth can be prepared a day ahead and refrigerated. Reheat it gently before adding noodles and vegetables.

What can I use if I don’t have panko breadcrumbs?

Panko gives a light, crispy texture, but you can substitute with regular breadcrumbs or crushed cornflakes if needed, though the coating may be denser.