Miso Ramen with Chicken Katsu (Restaurant-Style Flavor at Home!)

This Miso Ramen with Chicken Katsu is a flavor-packed, restaurant-worthy bowl of goodness! It features a rich and creamy miso-coconut broth, perfectly cooked ramen noodles, crispy chicken katsu, and a variety of delicious toppings like fried mushrooms, soft-boiled eggs, and bok choy. I love how this recipe combines the comforting warmth of ramen with the satisfying crunch of chicken katsu. It’s a truly special meal that’s perfect for a weekend dinner or any time you’re craving an authentic and flavorful ramen experience.

Why You’ll Love This Miso Ramen with Chicken Katsu

• Restaurant-Quality: This ramen bowl tastes like something you’d get at your favorite ramen shop, but it’s made in your own kitchen!
• Rich and Creamy Broth: The combination of white miso paste, coconut milk, and chicken broth creates a deeply flavorful and satisfyingly creamy base.
• Crispy Chicken Katsu: The panko-crusted chicken katsu adds a delicious crunchy texture and savory element.
• Flavorful Toppings: A variety of toppings like fried mushrooms, soft-boiled eggs, and bok choy make this ramen bowl extra special.
• Customizable: You can adjust the spice level and add your favorite toppings.

Ingredients for Miso Ramen with Chicken Katsu

Here’s what you’ll need to make this impressive ramen bowl. The full list with measurements is in the recipe card below.

Ramen Soup

• Vegetable oil (for frying) (Oil)
• Medium shallot, finely chopped (Vegetable)
• Garlic cloves, finely chopped (Aromatic)
• Ginger, grated (or finely chopped) (Aromatic)
• Toasted sesame seeds (Seeds) See notes in original recipe
• White miso paste (Fermented Paste) See notes in original recipe
• Hot chili paste (e.g., Gochujang) (Condiment) See notes in original recipe
• Chicken broth (Liquid)
• Coconut milk (Dairy Alternative)
• Ramen noodles (Noodles)

Chicken Katsu

• Vegetable oil (for frying) (Oil)
• Medium chicken breast (boneless) (Meat)
• Medium egg, lightly whisked (Binder)
• Panko bread crumbs (Coating) See notes in original recipe
• Toasted sesame seeds (Seeds) See notes in original recipe
• Salt (Seasoning)
• Pepper (Spice)

Toppings

• Brown mushrooms, fried (Fungi)
• Soft boiled eggs (Protein)
• Small bok choy (blanched) (Vegetable)
• Spring onion, in rings (Vegetable)
• Toasted sesame oil (optional) (Flavoring) See notes in original recipe
• Toasted sesame seeds (optional) (Seeds) See notes in original recipe
• Crispy chili oil (or similar) (optional) (Condiment) See notes in original recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Miso Ramen with Chicken Katsu as is, but here are a few ideas for variations:

• Different Protein: Use pork katsu, tofu katsu, or even crispy fried shrimp instead of chicken katsu.
• Add More Vegetables: Toss in some corn, spinach, bean sprouts, or bamboo shoots.
• Make it Spicier: Add more chili paste or top with extra crispy chili oil.
• Different Broth: Use vegetable broth for a vegetarian base (omit chicken katsu or use tofu).
• Add Soy Sauce: Add a dash of soy sauce for extra umami.

How to Make Miso Ramen with Chicken Katsu

Let me show you how to make this delicious and impressive Miso Ramen with Chicken Katsu:

Prepare Aromatics for Soup

1. First, I get the prep done before I start cooking: I peel and finely chop the shallot and garlic. I peel and grate (or finely chop) a piece of ginger – I need about 1 tbsp. I set these aside.

Make the Ramen Soup Base

1. I heat up some vegetable oil in a large (cast iron) pot.
2. I add the chopped shallot and garlic and sauté until soft and glossy.
3. I add the grated (or chopped) ginger, toasted sesame seeds, miso paste, and chili paste – I mix everything, and let it cook for a moment.
4. I deglaze with the chicken broth, add the coconut milk, cover, and let it simmer for about 10-15 minutes. I continue with the chicken katsu and toppings while the soup is cooking.

Make the Chicken Katsu

1. I clean the chicken breast and cut it in half so I get two flat pieces.
2. I prepare a plate with the whisked egg and a second one with the panko bread crumbs.
3. I add sesame seeds, some salt, and pepper to the panko and mix.
4. I heat up a frying pan with some vegetable oil.
5. I place the chicken pieces in the egg first, then in the panko mix, pressing it onto the chicken.
6. Then I fry the chicken from both sides until golden brown and cooked through.
7. I remove the chicken katsu from the pan and set it aside. I keep the pan on the stove for the mushrooms.

Prepare Toppings

1. For the topping, I cut the mushrooms into thin slices and fry them until nicely browned in the already hot pan. I add some more oil if needed. When done, I set them aside.
2. I bring some water in a small pot to a boil and cook the eggs for about 6 minutes so the egg yolk is still a bit runny.
3. I transfer the eggs to a bowl with cold water so I can peel them easier later on.

Cook Noodles and Finish Soup

1. I add the ramen noodles to the simmering soup broth and cook for about 3 minutes (or whatever the package says).
2. I add the bok choy to the simmering soup as well and let it cook for a minute.
3. I take the bok choy out, rinse it with some clean water, and cut it in half lengthwise.
4. I peel the soft-boiled eggs and cut them in half.

Assemble and Serve

1. To serve the soup, I get the noodles out of the pot with a slotted spoon and place them into two bowls.
2. I fill up the bowls with the ramen soup.
3. I cut the chicken katsu into strips and place it in the bowl on top of the noodles.
4. I add the fried mushrooms, the halved bok choy, the halved eggs, and some spring onion rings.
5. Optionally, I can also drizzle the soup with some toasted sesame oil, sprinkle with some sesame seeds, and if I like it hot, I can also add some crispy chili oil (or similar).
6. I serve immediately

Tips and Tricks for the BEST Ramen

Here are my secrets for making this ramen truly exceptional:

• Don’t Overcook the Noodles: Cook the ramen noodles just until tender, according to package directions. Overcooked noodles will be mushy.
• Crispy Katsu: Ensure the oil is hot enough for frying the chicken katsu to achieve a crispy crust without absorbing too much oil.
• Perfect Soft-Boiled Eggs: Timing is key! Cooking the eggs for exactly 6-7 minutes usually results in a perfectly jammy yolk. Immediately plunging them in cold water stops the cooking and makes peeling easier.
• Balance the Broth: Taste the broth before serving and adjust seasonings (salt, chili paste, lime juice) as needed to achieve your desired balance of flavors.
• Layer the Toppings: Arrange the toppings attractively in the bowl for a beautiful presentation.

How to Serve

This Miso Ramen with Chicken Katsu is a complete meal in a bowl! Serve it hot, immediately after assembling.

Make Ahead and Storage

While ramen is best enjoyed fresh, you can prepare some components ahead:

• Broth: Make the soup base (up to step 2 before adding noodles) and store it in the refrigerator for up to 3 days. Reheat gently.
• Chicken Katsu: Cook the chicken katsu ahead and store it in the refrigerator. Reheat in an oven or air fryer to regain crispiness before slicing and adding to the soup.
• Toppings: Prepare toppings like boiled eggs and sliced mushrooms ahead.
• Noodles: Cook noodles separately just before serving if making ahead, as they will absorb the broth and become soggy if stored in the soup.

FAQs about Miso Ramen with Chicken Katsu

• Can I use a different type of miso?
  • Yes, you can experiment with red miso or other types, but white miso (shiro miso) has a milder, slightly sweeter flavor that works well here.
• Can I make this vegetarian?
  • Absolutely! Use vegetable broth, substitute the chicken katsu with tofu katsu or crispy fried tofu, and use a vegetarian oyster sauce or omit it.
• Where can I find lemongrass, galangal, and lime leaves?
  • Asian grocery stores are the best source for these ingredients.

Enjoy this flavorful, comforting, and restaurant-worthy Miso Ramen with Chicken Katsu! It’s a delicious way to experience authentic ramen flavors at home.

Miso Ramen with Chicken Katsu

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 2 1x
• Category: Main Course, Soup, Noodles
• Cuisine: Japanese-Inspired, Fusion

Print Recipe

Pin Recipe

---

Description

This Miso Ramen with Chicken Katsu is a flavorful and satisfying meal featuring a creamy miso-coconut broth, ramen noodles, and topped with a crispy breaded chicken cutlet (katsu), soft-boiled eggs, mushrooms, and bok choy.

---

Ingredients

Scale 1x2x3x

For the Miso Ramen Soup:

• Vegetable oil, for frying
• 1 medium shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, grated or finely chopped
• 2 tablespoons toasted sesame seeds
• 2 tablespoons white miso paste
• 1 tablespoon hot chili paste (such as Gochujang)
• 4 cups (900ml) low-sodium chicken broth
• 1 cup (240ml) full-fat coconut milk
• 3.2 ounces (90g) ramen noodles (about 2 servings, discard seasoning packets)

For the Chicken Katsu:

• Vegetable oil, for frying
• 1 medium boneless, skinless chicken breast
• 1 medium egg, lightly whisked
• ~1/2 cup (50g) panko bread crumbs
• 1 tablespoon toasted sesame seeds
• Salt, to taste
• Black pepper, to taste

For the Toppings:

• 2–3 brown mushrooms (cremini), sliced
• 2 soft-boiled eggs (see notes)
• 1 small bok choy, blanched (see notes)
• 1 spring onion (scallion), sliced into rings
• Toasted sesame oil (optional)
• Toasted sesame seeds (optional)
• Crispy chili oil (optional)

---

Instructions

1. Start the Ramen Soup:

• Prepare Aromatics: Peel and finely chop the shallot and garlic. Peel and grate (or finely chop) the ginger.
• Sauté Aromatics: Heat a small amount of vegetable oil in a large pot (like a Dutch oven) over medium heat. Add the chopped shallot and garlic and sauté until soft and translucent.
• Add Pastes & Seeds: Add the grated ginger, toasted sesame seeds, white miso paste, and hot chili paste. Stir well and cook for about 1 minute, until fragrant.
• Add Liquids: Deglaze the pot by pouring in the chicken broth. Add the coconut milk. Stir well.
• Simmer: Cover the pot and bring the soup to a simmer. Reduce heat and let it simmer gently for 10-15 minutes while you prepare the chicken and toppings.

2. Prepare and Cook Chicken Katsu:

• Prepare Chicken: Butterfly the chicken breast by slicing it horizontally almost all the way through, creating two thinner, flat pieces. Or, pound the breast to an even thickness.
• Set Up Breading Station: Prepare two shallow dishes. In the first dish, place the lightly whisked egg. In the second dish, combine the panko bread crumbs, toasted sesame seeds, salt, and pepper. Mix well.
• Heat Oil for Frying: Heat a layer of vegetable oil (about 1/4-1/2 inch deep) in a large skillet over medium heat.
• Bread Chicken: Dip each chicken piece first in the whisked egg, letting any excess drip off. Then, press the chicken firmly into the panko mixture, ensuring both sides are well coated.
• Fry Chicken: Carefully place the breaded chicken pieces in the hot oil. Fry for 4-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
• Drain Chicken: Remove the chicken katsu from the skillet and place it on a wire rack or paper towels to drain excess oil. Keep the skillet on the stove for the mushrooms.

3. Prepare Toppings:

• Mushrooms: Add the sliced mushrooms to the same skillet used for the chicken (add a little more oil if needed). Sauté over medium heat until nicely browned. Set aside.
• Eggs: Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6 minutes for a soft-boiled egg (runny yolk). Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool enough to handle, peel the eggs and cut them in half lengthwise.
• Bok Choy: See Step 4.

4. Cook Noodles and Bok Choy:

• Add the ramen noodles (discard seasoning packets) to the simmering soup pot. Cook for about 3 minutes, or according to package directions, until tender.
• During the last minute of the noodle cooking time, add the bok choy to the simmering soup to blanch it quickly. Remove the bok choy, rinse briefly under cold water (optional, to preserve color), and cut it in half lengthwise.

5. Assemble and Serve:

• Divide the cooked ramen noodles between two serving bowls using a slotted spoon or tongs.
• Ladle the hot miso ramen soup over the noodles in each bowl.
• Slice the chicken katsu into strips. Arrange the chicken strips on top of the noodles.
• Add the sautéed mushrooms, halved blanched bok choy, and halved soft-boiled eggs to each bowl.
• Garnish with sliced spring onions.
• Optional: Drizzle with toasted sesame oil, sprinkle with toasted sesame seeds, and/or add a spoonful of crispy chili oil for extra flavor and heat.
• Serve immediately.

---

Notes

• Miso Paste: White miso paste (Shiromiso) is mild and slightly sweet, suitable for this soup.
• Chili Paste: Gochujang (Korean chili paste) is suggested, but other chili pastes like Sambal Oelek can be used. Adjust the amount based on your heat preference.
• Coconut Milk: Use full-fat, unsweetened coconut milk for the best creamy texture.
• Chicken Breast: Pounding or butterflying the chicken breast ensures even cooking and helps the katsu crisp up nicely.
• Panko: Panko breadcrumbs provide a lighter, crispier coating than regular breadcrumbs.
• Soft-Boiled Eggs: Adjust the boiling time for the eggs based on your preference for yolk consistency (6 minutes for runny, 7-8 for jammy).
• Noodle Cooking: If not serving immediately, cook the ramen noodles separately and add them to the bowls just before serving to prevent them from becoming mushy in the soup.
• Storage: This soup is best enjoyed fresh.