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    Miso Ramen

    I am very excited to share our latest ramen recipe, our 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.

    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!

    Bowl of miso ramen topped with eggs and chicken katsu.

    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.
    side view of a bowl of miso ramen.

    Miso Ramen

    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.

    The classic Miso Ramen is a mix of ramen noodles in a hearty miso-infused broth, usually accompanied by toppings like Chashu (Japanese braised pork belly), seasoned ground meats, boiled eggs and bean sprouts. Our version comes with twist. We are using coconut milk for a creamy texture and Chicken Katsu to take things over the top.

    Ingredient Notes

    • 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 – We 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) – We love our Mayak Eggs big time here.

    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.

    broth simmering in a pot.

    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.

    Bok choy added in to the soup.

    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.

    Fried katsu on a plate.

    To Serve

    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)

    This 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.

    Alpana’s Tips and Tricks

    • Sieve Your Miso: To avoid clumps, pass your miso paste through a sieve when adding it to the broth.
    • Taste as You Go: Miso and soy sauce are both salty, so be sure to taste your broth and adjust seasonings as you go.
    • 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.
    • Chili Oil: If you’re a fan of heat, don’t hold back on the chili oil. A homemade Chili Oil is always best!
    • Bok Choy: Don’t overcook it, a quick simmer is enough to wilt the leaves while keeping the stems crunchy.
    • Egg-cellence: If you’re making ramen eggs or mayak eggs, start them a day in advance for maximum flavors.
    Ramen eggs in a bowl.

    Possible Recipe 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 : 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: Add some heat with additional chili flakes, a spoonful of sambal, or even a hint of Gochujang.

    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.

    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 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.

    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.

    Reheating Tips

    Reheat on the stovetop over medium heat until hot. If frozen, defrost in the fridge overnight before reheating. Add the noodles towards the end, once the broth is hot.

    Reheat the katsu in the oven at 375°F for about 10-12 minutes.

    This 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.

    FAQs

    1. What are ramen noodles?

    Ramen noodles are wheat-based noodles originating from Japan. Varieties include fresh, dried, and instant, and they can come in different shapes and thicknesses.

    2. What Is The Best Miso For Ramen?

    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.

    3. Where To Buy Miso?

    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.

    4. What Other Toppings Can I Use?

    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.

    5. How Do I Make Soft-Boiled Eggs?

    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.

    This 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.

    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.

    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!

    Bowl of miso ramen atop the Gypsy Plate.

    More great soup recipes to try:
    Caldo de Pollo
    Finnish Salmon Soup
    Portuguese Bean Soup
    Hungarian Goulash
    Sancocho
    Sopa de Fideo
    Ham Bone Soup

    Featured image for miso ramen recipe post.

    Miso Ramen with Chicken Katsu

    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    This 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

    1. 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.
    2. 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.
    3. 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

    1. Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
    2. 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.
    3. 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

    1. 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

    1. Use 7-8 cups of chicken broth for more a brothier soup.
    2. 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.
    3. On some lazy days, you can make Miso soup meatless. Vegetarian Miso Soup is also great with just a few soft boiled eggs.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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