Description
A flavorful Miso Ramen with crispy Chicken Katsu, featuring a rich miso and coconut milk broth, tender ramen noodles, fresh bok choy, and topped with golden-fried chicken cutlets, scallions, chili oil, and sliced marinated eggs for an authentic and comforting Japanese-inspired meal.
Ingredients
Scale
Chicken Katsu
- 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 bread crumbs
- Salt, to season
- About 1 inch cooking oil for frying (about 1½ Tbsp oil for sautéing)
Broth and Soup
- 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
Garnishes
- Scallions, sliced
- Red chili oil (store-bought or homemade)
- Ramen or mayak eggs, sliced
Instructions
- Prepare the Broth: Heat 1½ Tbsp oil in a large dutch oven over medium-high heat. Sauté the sliced shallot for about 1 minute, then add the finely chopped ginger and garlic, cooking for another 30 seconds. Add the julienned carrot and sliced shiitake mushrooms; cook while stirring occasionally for 2-3 minutes.
- Simmer the Broth: Pour in the chicken broth and coconut milk, then add soy sauce. Whisk in the miso paste thoroughly until fully dissolved. Reduce heat and let the broth simmer gently for 15 minutes. During this time, prepare the chicken katsu.
- Cook the Noodles and Vegetables: Add the ramen noodles directly into the simmering broth and cook for 3-4 minutes or until noodles reach your desired tenderness. Stir in the sesame oil and add the baby bok choy halves; cook a few more minutes until the bok choy softens slightly.
- Prepare Breading Stations: Arrange three shallow bowls: one with flour, one with the whisked eggs, and one with panko breadcrumbs.
- Heat Oil for Frying: Pour about 1 inch of cooking oil into a skillet and heat it over medium-high until the temperature reaches approximately 350°F. Use an electric skillet or a meat thermometer to monitor heat.
- Bread and Fry Chicken: Season both sides of the chicken cutlets with salt. Dredge each cutlet in flour, then dip into the egg, and finally coat evenly with panko breadcrumbs. Fry the cutlets in the hot oil for 8-10 minutes, turning every few minutes until they are golden brown and the internal temperature reaches 165°F. Remove and drain on a paper towel-lined plate or wire rack.
- Assemble the Ramen Bowls: Divide the cooked noodles among serving bowls. Ladle the hot miso broth with vegetables over the noodles. Place the crispy chicken katsu on top. Garnish with sliced scallions, a drizzle of red chili oil, and sliced ramen or mayak eggs. Serve immediately and enjoy!
Notes
- Chicken broth can be homemade or store-bought for convenience.
- Use an instant-read thermometer to ensure chicken katsu is fully cooked and safe to eat.
- Red chili oil can be made at home or purchased pre-made to add a spicy kick.
- Mayak eggs are marinated soft-boiled eggs commonly used in Korean and Japanese cuisine.
- For a richer broth, you can adjust the amount of coconut milk or add a bit of butter at the end.
- Make sure to discard seasoning packets from ramen noodles to avoid overpowering flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Japanese
Keywords: miso ramen, chicken katsu, ramen noodles, Japanese soup, crispy chicken cutlets, coconut milk broth, homemade ramen, Asian cuisine
