Chicken Katsu Ramen

Chicken Katsu Ramen with such a flavorful miso broth, and an easy pan fried chicken katsu. It is a deeply comforting, and satisfying bowl of noodle soup!

Course Lunch, Main Course

Cuisine Asian

Keyword Katsu Ramen, Ramen

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 632kcal

Author sanna

Ingredients

For the Pan Fried Katsu Chicken

3 large boneless and skinless Chicken Breasts
½ tsp salt
¼ tsp pepper
¼ cup all-purpose flour
2 large eggs lightly beaten
2 cups panko breadcrumbs
¼-½ cup olive oil

For the Ramen

4 squares ramen noodles 238 grams (or more as needed)
2 cloves garlic minced
1 small onion chopped
900 x2 ml box chicken broth
3 tbsp. miso paste
½ cup coconut milk canned
2 tbsp sesame oil
1 cup spinach

For Topping and Garnish

4 soft boiled eggs
chopped green onions

Instructions

Make the Chicken Katsu

Pat the chicken breasts dry. Slice each piece in half horizontally to make two thin chicken cutlets. Pound each cutlet with a meat mallet or the back of a knife to tenderize. Season each cutlet with salt and pepper.
Next, prepare your breading line. To one wide rimmed shallow bowl, add the flour. To a second bowl, add the beaten eggs and to a wide plate, add the panko.
Dredge each cutlet in the flour. Shake the excess. Dip in the beaten eggs to coat, then let the excess egg drip back to the bowl. Lastly, coat the cutlet in panko. Press the breadcrumbs against the chicken to adhere as needed. Arrange all the cutlet in baking sheet.
Heat ¼ cup olive oil in a wide skillet. Once the oil shimmers, fry the chicken in batches for about 3-4 minutes each side, or until golden. Add more of the reserved oil as needed during the entire frying process. Note that the chicken is done when the internal temperature of the meat registers 165F on an instant-read thermometer.
Let the chicken rest for 5 minutes, then slice into strips. Keep them warm.

Make the Broth

Cook the noodles. Bring a large pot of water to a boil. Add the noodles and simmer for 1-2 minutes or until tender. Drain then rinse with cold water. Keep warm.
In a soup pot, heat about 2 tablespoon of olive oil. Sauté the garlic and onion until soft. Add the chicken broth and bring to a gentle boil. Add the miso paste. Let simmer for about 2 minutes, or until the miso is completely dissolved.
Add coconut milk and sesame oil. Let simmer for 5 more minutes. Season with salt and pepper as needed.
To serve, divide the noodles among 4-5 bowls. Ladle soup to each bowl. Top with soft-boiled egg, chicken katsu and green onion. For a kick, add a dash of sriracha to the bowls.

Notes

To make soft boiled eggs, cook the eggs in boiling water for 6 minutes. Soak in a bowl of iced water for 2 minutes, then peel.

You can use chicken thighs, instead of chicken breasts. If you do, you do not need to slice them in half.

Nutrition