I am very excited to share my latest ramen recipe, my delicious Miso Ramen with Chicken Katsu!
Imagine a steaming bowl of delicious, creamy broth with the umami notes of miso paste and a touch of coconut milk for that exotic twist. In this tasty mix, there are soft ramen noodles, thin slices of carrots, and shiitake mushrooms. But that’s not all!
Wait for it…
Perched on top is the star of the show, a golden and crispy Chicken Katsu, giving a crunchy contrast that you didn’t even know your ramen needed.
I am on a ramen kick these days. After slurping away on my Spicy Ramen a few weeks back, then indulging in the ultimate Birria Ramen, I wanted to explore some new flavors with my favorite noodle.
I got curious about Miso, and thought I would give this umami bomb a try. Boy o boy, I loved it!
What is Miso?
Miso is a flavorful paste from Japan made by fermenting soybeans with salt and a special mold called koji. It comes in different types, each with its own flavor and use. It’s key in many Japanese dishes, adding a rich, savory “umami” flavor. Here are the main types of miso:
White Miso: Lightest and sweetest, perfect for salad dressings and lighter soups. It’s milder and less salty due to shorter fermentation.
Yellow Miso: Balanced in flavor, great for soups and marinades. It has a rich, earthy taste and a golden color.
Red Miso: Bold and complex, ideal for hearty dishes like stews and braised meats. It’s stronger and saltier because of its longer fermentation.
Miso Ramen
A classic ramen has three main components: broth + noodles+ toppings. Together, these elements make a comforting and customizable bowl of goodness that’s loved around the world!
Miso Ramen is a Japanese noodle soup with a savory miso-based broth, often made richer with meat or vegetable stock. It comes from Hokkaido, Japan’s northernmost island, and is a winter favorite.
Classic Miso Ramen features ramen noodles in a hearty miso broth, topped with Chashu (braised pork belly), seasoned ground meats, boiled eggs, and bean sprouts. My version has a twist: I like to use coconut milk for a creamy texture and add Chicken Katsu to make it extra special.
Ingredients Needed
- Oil – Use any of your preferred cooking oil.
- Shallot & Aromatics (Garlic, Ginger, Chili Flakes) – Aromatics for the base.
- Carrot & Shiitake Mushrooms – Gives veggie boost.
- Chicken Broth – I like to use Better than Bouillon for chicken broth.
- Coconut Milk – Makes the soup creamy.
- Soy Sauce -Staple in Asian dishes.
- Miso Paste – The star of the show! It gives the broth a rich, savory notes.
- Ramen Noodle Packets – Discard the seasoning, your broth has all the flavor you need!
- Bok Choy – Adds a fresh, leafy component.
- Sesame Oil – Just a splash for nutty flavor.
- Chicken Katsu -You’ll need chicken cutlets pounded to ½ inch thickness, flour, eggs and panko.
- Toppings (Scallions, Chili Oil, Ramen or Mayak Eggs) – I love our Mayak Eggs big time here.
Miso Ramen with Katsu Chicken Recipe
To get started with the ramen, I first prepare the aromatics and vegetables. In a large Dutch oven over medium-high heat, I add some oil. Then, I toss in the shallot, garlic, ginger, and a pinch of red chili flakes, sautéing them for about 1-2 minutes until they become fragrant. After that, I stir in the carrots and shiitake mushrooms, letting them cook for another 2-3 minutes.
Next, I move on to making the broth. I pour in the chicken broth, coconut milk, and soy sauce. Then, I whisk in the miso paste until it’s fully dissolved into the liquid. I let the broth simmer for about 15 minutes, allowing all those flavors to blend together perfectly.
After the broth has simmered, I add the ramen noodles right into the pot and cook them until they’re just perfect, soft but with a little bite
For the final touches, I stir in a bit of sesame oil for extra flavor. Then, I add the bok choy halves into the simmering broth, cooking them just until they wilt. It adds a nice fresh crunch to the ramen!
To get started with the Chicken Katsu, I prep the dredging ingredients. I grab three shallow bowls, one for flour, one for the whisked eggs, and one for panko. This way, everything’s ready for coating the chicken!
Next, I heat about 1 inch of cooking oil in my electric skillet over medium-high heat, aiming for around 350°F. If you don’t have an electric skillet, you can use a regular skillet and a meat thermometer to keep an eye on the oil temperature.
To fry the Chicken Katsu, I first season the chicken with a little salt. Then, I dredge each piece in flour, dip it in the whisked egg, and finally coat it with panko. I carefully place the chicken in the hot oil and fry it until it’s golden brown, about 8-10 minutes, turning every few minutes for even cooking. Once done, I transfer the chicken to a paper towel-lined plate to drain off any excess oil.
To Serve
Assemble Bowls: I divide the cooked ramen noodles between bowls and ladle the miso broth over the noodles.
Add Chicken Katsu: Next, I place a piece of Chicken Katsu on top of the noodles.
Garnish: Finally, I top with sliced scallions, chili oil, and ramen or mayak eggs. (Follow our easy Mayak Eggs recipe)
Alpana’s Tips
- Sieve Your Miso: To avoid clumps, I pass the miso paste through a sieve when adding it to the broth.
- Taste as You Go: Since miso and soy sauce are salty, I taste the broth and adjust the seasonings as needed.
- Add the Noodles at the End of Cooking Time: I add the noodles at the end because the longer they stay in the broth, the more liquid they absorb. Adding them too early can result in less broth.
- Chili Oil: If you’re a fan of heat, don’t hold back on the chili oil. My homemade Chili Oil is always best!
- Egg-cellence: If I’m making ramen eggs or mayak eggs, I start them a day in advance for maximum flavor.
Possible Variations
Make it Vegetarian: Replace chicken broth with vegetable broth and use tofu instead of Chicken Katsu. Go for a plant-based miso and skip the eggs for a 100% vegan experience.
Add Seafood : Sometimes I like to add prawns and squid to my ramen. A splash of fish sauce in the broth can enhance the seafood flavor.
Swap Chicken: You can swap chicken with ground pork or ground chicken. Simply follow our ground pork topping idea from another of our popular soups, Korean Ground Pork Soup.
Spice It Up: I often add some heat with additional chili flakes, a spoonful of sambal, or even a hint of gochujang.
FAQs
Ramen noodles are wheat-based noodles originating from Japan. Varieties include fresh, dried, and instant, and they can come in different shapes and thicknesses.
While you can technically use any type of miso for your ramen, I personally recommend using white or yellow miso for a more subtle and delicate broth. Note that despite its name, white miso actually has a light brown hue.
Miso is commonly available at Asian grocery stores, in the refrigerated or condiment sections. Many well-stocked supermarkets also carry it in their international food aisle. You can also find it at health food stores, or order it online.
Try sliced avocado for creaminess, corn kernels for sweetness, bean sprouts for crunch, pickled ginger for tang, fresh herbs like cilantro for added aroma, and sliced jalapeños for extra heat.
To make soft-boiled eggs, I first bring a pot of water to a rolling boil. Then I carefully lower the eggs into the water using a spoon. For runny yolks, I boil for exactly 6 minutes. For jammy eggs, I boil for 7 minutes. And for a firmer yet still soft center, I boil for 8 minutes. I immediately transfer the eggs to an ice-cold water bath to stop the cooking process. Once cool, I peel them carefully.
With winter nights looming ahead, save this great soul warming soup recipe. Curl up with giant bowlful of your favorite ramen with this amazingly delicious broth topped with perfect crunchy chicken katsu.
I have some other great Ramen Recipes on GypsyPlate. There is so much you can do with this simple pack of everyone’s favorite noodle…
Miso Ramen, on our Gypsy Plate… enjoy!
More great soup recipes to try:
Caldo de Pollo
Finnish Salmon Soup
Portuguese Bean Soup
Hungarian Goulash
Arroz Caldo
Sancocho
Sopa de Fideo
Ham Bone Soup
Miso Ramen with Chicken Katsu
My easy Miso Ramen with Chicken Katsu recipe features rich, savory flavors and a variety of comforting textures. Perfect when you want a cozy bowl to warm up to.
Ingredients
Miso Ramen
- 1½ Tbsp oil
- 1 large shallot, sliced (you can sub with 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 (see note 1)
- 1 14oz can coconut milk
- 3 Tbsp soy sauce
- ¼ cup white or yellow miso paste
- 3 ramen noodle packets (discard the seasoning)
- 4-5 baby bok choy, cut into half
- 1 tsp sesame oil
Chicken Katsu (see note 2)
- 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
Toppings
- scallions, sliced
- red chili oil (follow our chili oil recipe or use store bought)
- ramen or mayak eggs, sliced
Instructions
Miso Ramen
- Heat oil in large dutch oven over medium high heat. Sauté shallot for a minute. Add ginger, garlic and sauté for 30 seconds. Add carrot and mushrooms and cook for 2-3 minutes, stirring occasionally.
- Add chicken broth, coconut milk, soy sauce. Whisk in miso paste till it dissolves completely in the broth. Simmer for 15 minutes. While the broth is simmering, you can make the katsu.
- Add ramen noodles and cook for 3-4 minutes, or until noodles are cooked to your preferred doneness. Add sesame oil and bok choy and cook for a few minutes, till the bok choy wilts a little.
Chicken Katsu
- Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
- Heat about 1 inch of cooking oil in a skillet over medium high heat. You want the oil around 350°F. If you have an electric skillet, that works perfectly. If not, you can use a meat thermometer to check the temperature of the oil.
- Season both sides of chicken cutlets with salt. Dredge the cutlets first in flour, then egg, then panko. Fry until golden brown, about 8-10 minutes, turning every few minutes, until the internal temperature reads 165°F with an instant read thermometer. Remove to a paper towel lined plate or wire rack to drain excess oil.
To Serve
- Divide the noodles between bowls and ladle broth over over the noodles. Add the chicken katsu on top. Garnish with scallions, chili oil and ramen or mayak eggs.
Notes
- Use 7-8 cups of chicken broth for more a brothier soup.
- You can swap the protein with ground pork or ground chicken. Simply follow our ground pork topping idea from another of our popular soup, Korean ground pork soup.
- On some lazy days, you can make Miso soup meatless. Vegetarian Miso Soup is also great with just a few soft boiled eggs.
- Leftovers: Broth: Let the broth cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 4-5 days. It's best to store the cooked noodles separately to avoid sogginess. Place them in a zip-top bag or airtight container and refrigerate for up to 2 days.
- Chicken Katsu: Wrap individual pieces in cling wrap or place them in an airtight container. Keep in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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