Get ready to elevate your ramen game with our sensational Miso Ramen with Chicken Katsu recipe!
Imagine a steaming bowl of velvety broth infused with the umami notes of miso paste and a touch of coconut milk for that exotic twist. Enveloped in this dreamy concoction are tender ramen noodles, julienned carrots, and earthy 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, offering a crunchy contrast that you didn’t even know your ramen needed.
This dish is your go-to comfort food, with layers of flavor that meld together in one Umami bomb you’ll want to go back to again and again this winter.
We are on a ramen kick these days. After slurping away on our Spicy Ramen a few weeks back, then indulging in the ultimate Birria Ramen, we wanted to explore some new flavors with our favorite noodle.
We got curious about Miso, and thought we will give this umami bomb a try. Boy o boy, we loved it!
- Flavor Fusion: The rich miso-based broth harmonizes with the creamy coconut milk, creating an unforgettable taste experience.
- Texture Heaven: Between the chewy ramen noodles, crispy chicken, and soft bok choy, every spoonful offers a new texture to enjoy.
- Ultimate Toppings: Drizzle that homemade red chili oil and add some sliced mayak or ramen eggs for that extra WOW factor!
- Veggie Boost: Carrots, shiitake mushrooms, and bok choy aren’t just there for the health kick. They add color and layers of flavor that make each bite interesting. It’s a bowl of wellness and taste!
- Impressive Yet Doable: This recipe is as perfect for a cozy dinner at home as it is for impressing guests. It looks and tastes gourmet, but is straightforward enough for chefs of all levels to tackle.
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.
Miso is a key ingredient in many Japanese dishes and is known for adding a rich, savory taste called “umami” to food. With different colors, flavors, and uses, these are the types of miso you should know about:
- White Miso: This is the lightest and sweetest type. It’s great for making salad dressings or lighter soups. It’s fermented for a shorter time, making it milder and less salty.
- Yellow Miso: This one is in the middle, not too strong or too light. You can use it in all sorts of dishes like soups and marinades. It has a rich, earthy taste and a lovely golden color.
- Red Miso: For those who love bold flavors, red miso is the way to go. With its longer fermentation time, it brings depth and complexity to hearty dishes like stews and braised meats. It has a stronger, saltier profile.
- Barley Miso: Made with barley and soybeans, this type brings a unique nutty flavor to the table. It works well in rustic soups and is commonly used in the countryside of Japan.
- Rice Miso: This type of miso uses rice as the grain for the koji mold. It comes in various colors and flavors, and it’s the most commonly used miso in Japan.
- Hatcho Miso: Made purely from soybeans, this miso is very dark and has a strong, distinctive taste. It’s often used in ceremonial cooking and traditional dishes
- Saikyo Miso: This is a sweeter, less salty version of white miso. It’s good for marinating fish.
- Soybean Miso: This one is very salty and strong. Use it when you want to add a big flavor kick to your food.
A classic ramen has three main components: broth + noodles+ toppings. Together, these elements create a comforting and customizable bowl of goodness that’s loved around the world!
Miso Ramen is a Japanese noodle soup that starts with a savory miso-based broth, often enriched with elements like meat or vegetable stock. Originating from Hokkaido, Japan’s northernmost island, this dish is a winter staple that has captured hearts globally.
Unlike other ramen varieties that typically use a soy sauce or salt-based broth, Miso Ramen takes the comforting richness of miso paste and elevates it to new culinary heights.
The classic Miso Ramen is a delightful concoction of chewy ramen noodles swimming in a hearty miso-infused broth, usually accompanied by toppings like Chashu (Japanese braised pork belly), seasoned ground meats, boiled eggs and bean sprouts. It offers a perfect blend of umami, salty, and sometimes spicy flavors, offering layers of complexity that will make your taste buds dance.
Our version takes the traditional and gives it an unexpected but delightful twist, featuring coconut milk for a creamy texture and Chicken Katsu for a crispy, satisfying bite. Whether you’re a ramen purist or an adventurous foodie, this Miso Ramen with Chicken Katsu is a bowl of comforting bliss you won’t want to miss!
- Oil – Use any of your preferred cooking oil.
- Shallot & Aromatics (Garlic, Ginger, Chili Flakes) – These build the initial layers of flavor, providing a spicy and fragrant backbone to your broth.
- Carrot & Shiitake Mushrooms – Not just for color and nutrition, these veggies add a subtle earthy sweetness to your broth.
- Chicken Broth – The main liquid base, it brings depth and richness. Choose a high-quality broth for the best results.
- Coconut Milk – A delightful addition, it adds a creamy, tropical note that balances the salty miso beautifully.
- Soy Sauce – Adds the classic salty, umami kick that’s a hallmark of many Asian dishes.
- Miso Paste – The star of the show! It gives the broth a rich, savory complexity that’s irresistibly good.
- Ramen Noodle Packets – The chewy texture of these noodles is perfect for soaking up the broth. Discard the seasoning, your broth has all the flavor you need!
- Bok Choy – Adds a fresh, leafy component, giving your ramen a healthful twist.
- Sesame Oil – Just a splash infuses the dish with a nutty aroma.
- Chicken Katsu – This crispy topping brings a delightful crunch, creating a full-circle flavor and texture experience. You’ll need chicken cutlets pounded to ½ inch thickness, flour, eggs and panko.
- Toppings (Scallions, Chili Oil, Ramen or Mayak Eggs) – The final flair! These give your ramen extra zing, heat, and sophistication.
Miso Ramen with Katsu Chicken Recipe
For the Ramen
Prepare the Aromatics and Vegetables: In a large Dutch oven over medium-high heat, add the oil. Add the shallot, garlic, ginger, and red chili flakes. Sauté for 1-2 minutes. Stir in the carrot and shiitake mushrooms. Cook for 2-3 minutes.
Create the Broth: Add the chicken broth, coconut milk, and soy sauce to the pot. Whisk the miso paste into the broth until fully dissolved. Allow the broth to simmer for 15 minutes to marry the flavors.
Cook Noodles: Add the ramen noodles to the broth and cook till your desired doneness.
Add Final Touches: Stir in the sesame oil and add the bok choy halves to the simmering broth. Cook until the bok choy wilts.
For Chicken Katsu
Prepare the Dredging Ingredients: Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
Heat the oil: 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.
Fry the Chicken Katsu: Season the chicken with salt, then dredge in flour, then egg, then panko. Fry until golden brown, about 8-10 minutes, turning every few minutes. Remove to a paper towel lined plate to drain.
Assemble Bowls: Divide the cooked ramen noodles between bowls. Ladle miso broth over the noodles.
Add Chicken Katsu: Place a piece of Chicken Katsu on top of the noodles.
Garnish: Top with sliced scallions, chili oil, and ramen or mayak eggs. (Follow our easy Mayak Eggs recipe)
Alpana’s Tips and Tricks
- Use Quality Broth: Choose a high-quality chicken broth for a more flavorful base. You can even make your own for the best experience!
- Sieve Your Miso: To avoid clumps, pass your miso paste through a sieve when incorporating it into the broth. This ensures a silky-smooth consistency.
- Taste as You Go: Miso and soy sauce are both salty, so be sure to taste your broth and adjust seasonings as you go.
- Simmer Longer: Simmer the broth for 15 minutes for all the flavors to meld together.
- Add the Noodles at the End of Cooking Time: The longer the noodles stay in the broth, the more liquid they will absorb. If you add the noodles in too early and let the soup sit on the stovetop, you’ll end up with less broth.
- Prep Chicken Katsu Ahead: To save time, you can prepare the Chicken Katsu in advance and reheat it in the oven for a few minutes before serving.
- Veggie Swap: Feel free to replace or add any of your favorite veggies, like spinach or bell peppers, to make the dish even more nutritious.
- Chili Oil: If you’re a fan of heat, don’t hold back on the chili oil. A homemade Chili Oil is always more aromatic!
- Bok Choy: Don’t overcook it, a quick simmer is enough to wilt the leaves while keeping the stems crunchy.
- Sesame Oil: A little goes a long way, so don’t overdo it. A small drizzle at the end adds that perfect toasty aroma.
- Egg-cellence: If you’re making ramen eggs or mayak eggs, start them a day in advance for maximum flavor absorption.
Possible Recipe Variations
Vegan Delight: 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.
Seafood Extravaganza: Add prawns and squid to your 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: Introduce some heat with additional chili flakes, a spoonful of sambal, or even a hint of Gochujang.
Creamy Dream: For an extra creamy broth, add a dollop of peanut or almond butter. It’ll meld beautifully with the miso and coconut milk.
Noodle Varieties: Swap out classic ramen noodles for udon, soba, or rice noodles for a different texture.
Citrus Burst: Add a splash of lime or lemon juice at the end for a zesty kick that cuts through the richness.
Leftovers and Storing
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, or freeze for up to 3 months.
Noodles: 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 aluminum foil 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.
Toppings: Store toppings like sliced scallions, ramen or mayak eggs, and chili oil in separate airtight containers. They’ll stay fresh for a few days in the fridge.
Broth: Reheat on the stovetop over medium heat until hot. If frozen, defrost in the fridge overnight before reheating.
Noodles: Briefly dip them in hot water to reheat and loosen them up.
Chicken Katsu: To maintain the crispiness, reheat in the oven at 375°F for about 10-12 minutes.
Assemble and Enjoy: Once everything is reheated, assemble your ramen bowl, layering in the noodles, broth, chicken katsu, and toppings.
Ramen noodles are wheat-based noodles originating from Japan. Varieties include fresh, dried, and instant, and they can come in different shapes and thicknesses.
Fresh ramen noodles are ideal for their chewy texture, typically available in the refrigerated section of Asian markets. If you can’t find fresh noodles, dried ramen noodles are a more accessible option. Instant Ramen Noodles are quick and convenient but usually not as high in quality.
While you can technically use any type of miso for your ramen, we personally recommend using white or yellow miso for a more subtle and delicate broth. Red and brown miso varieties bring a more intense and salty flavor profile, so if you’re not accustomed to these bold tastes, it’s better to stick with white miso. 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.
Consider sliced avocado for creaminess, corn kernels for sweetness, bean sprouts for crunch, pickled ginger for tang, fried garlic for flavor, seaweed strips for a sea-like essence, sesame seeds for nuttiness, bamboo shoots for a unique texture, fresh herbs like cilantro for added aroma, and sliced jalapeños for extra heat.
To make soft-boiled eggs, bring a pot of water to a rolling boil. Carefully lower the eggs into the water using a spoon. Boil for exactly 6 minutes for runny yolk, 7 minutes for jammy eggs or 8 minutes for a firmer, yet still soft center. Immediately transfer the eggs to an ice-cold water bath to stop the cooking process. Peel carefully when cool.
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 brothl topped with perfect crunchy chicken katsu.
We 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!
- 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
- scallions, sliced
- red chili oil (follow our chili oil recipe or use store bought)
- ramen or mayak eggs, sliced
- 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.
- 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.
- 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.
- 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.
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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