Introduction

There’s something magical about a big bowl of ramen, especially when it’s made with a rich, umami-packed miso broth and topped with crispy chicken katsu. This dish isn’t just food – it’s a warm, comforting hug in a bowl that has the perfect balance of salty, savory, and crispy goodness. Imagine slurping up noodles in a deeply flavorful miso broth while biting into a tender, crispy chicken cutlet – what’s not to love?

This miso ramen with chicken katsu quickly became one of my family’s go-to comfort meals, and I can’t wait to share it with you. It’s the kind of meal that feels like a treat yet is simple enough to make on a busy weeknight. The chicken katsu gives the ramen an extra touch of indulgence, and the miso broth is so rich and creamy, you’ll want to sip every last drop.

I first fell in love with this dish at a little ramen shop on a trip to Japan. The combination of crispy chicken, soft noodles, and that deeply satisfying miso broth was just out of this world. Since then, I’ve been perfecting my recipe at home, and I’m so excited to share it with you – it’s truly the ultimate comfort food.

Why You’ll Love This Recipe

Easy to Make: With a little prep time, you’ll have a restaurant-quality bowl of ramen right at home. The ingredients are simple, and the process is straightforward.
Family-Friendly: Everyone loves chicken katsu, and the miso broth is rich and flavorful, making this dish perfect for both adults and kids.
Crispy Chicken: The chicken katsu adds a satisfying crunch that pairs perfectly with the smooth, savory miso broth. You’ll love the texture contrast between the crispy chicken and tender noodles.
Customizable: The toppings are totally up to you! Add a soft-boiled egg, a sprinkle of green onions, or even some bamboo shoots to make this dish your own.
Full of Flavor: The miso broth is packed with umami, and the chicken is tender on the inside with a crispy exterior that makes each bite irresistible.

Preparation Time and Servings

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2-4 people
Calories per serving: 600-700 calories (depending on portion size and optional toppings)
Protein: 40g
Carbs: 70g
Fat: 20g

Ingredients

Miso Ramen Broth:

4 cups chicken broth (or vegetable broth for a vegetarian option)
2 tablespoons white miso paste
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon chili paste (optional, for a bit of heat)

Chicken Katsu:

2 boneless, skinless chicken breasts (pounded thin)
1 cup all-purpose flour (or cornstarch for a gluten-free option)
2 eggs, beaten
1 cup panko breadcrumbs (use gluten-free breadcrumbs if needed)
Salt and pepper to taste
2 tablespoons vegetable oil for frying

Ramen:

2 packs of ramen noodles (you can use fresh or instant ramen noodles, but discard the seasoning packet)
1 soft-boiled egg (optional, for topping)
2 tablespoons green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
1 sheet nori (seaweed), cut into strips (optional)

Step-by-Step Instructions

1. Prepare the Miso Ramen Broth

Start by heating the sesame oil in a large pot over medium heat. Add the garlic and ginger, and sauté for about 2 minutes, until fragrant. This step really helps release those aromatic flavors!
Next, add the chicken broth to the pot and bring it to a simmer. You’ll want the broth to be simmering, not boiling, so keep an eye on it.
Stir in the white miso paste until it’s completely dissolved. This will give the broth its signature creamy, savory flavor.
Add the soy sauce, rice vinegar, sugar, and chili paste (if using). Stir to combine everything and let it simmer for about 10 minutes. Taste the broth and adjust the seasoning if needed – a little more soy sauce or sugar can balance out the flavors.
Once the broth is ready, reduce the heat to low and keep it warm while you prepare the chicken katsu and noodles.

2. Prepare the Chicken Katsu

Start by prepping the chicken breasts. You want them thin for that perfect crispy coating. If the chicken breasts are thick, place them between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/2-inch thick.
Season the chicken breasts with salt and pepper on both sides.
Set up a breading station: in one shallow bowl, add the flour, in another, beat the eggs, and in a third, add the panko breadcrumbs.
Dredge each piece of chicken in the flour, then dip it in the egg, and finally coat it with the panko breadcrumbs. Press down gently on the breadcrumbs to ensure they stick well.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (you can test it by dropping a breadcrumb in – it should sizzle), carefully add the breaded chicken to the pan. Cook the chicken for about 3-4 minutes per side, until golden brown and crispy.
Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes, then slice it into strips.

3. Cook the Ramen Noodles

While the chicken is resting, bring a pot of water to a boil. Cook the ramen noodles according to the package instructions (usually about 3-5 minutes). Be careful not to overcook them – you want them al dente.
Drain the noodles and divide them between two bowls.

4. Assemble the Miso Ramen with Chicken Katsu

Ladle the miso broth over the cooked noodles in each bowl.
Arrange the sliced chicken katsu on top of the ramen.
Top with your choice of garnishes: soft-boiled egg, green onions, sesame seeds, and nori strips.
Give it a quick drizzle of sesame oil for a finishing touch.

5. Serve and Enjoy

You’re ready to dig in! Serve your miso ramen with chicken katsu hot and enjoy every slurp of those noodles and crispy chicken bites.

How to Serve

Serve with:
- A side of gyoza (Japanese dumplings) for an extra treat.
- A fresh cucumber salad to balance the richness of the ramen.
- Pickled vegetables, such as daikon radish or kimchi, for an added crunch and zing.
Wine Pairing: Since this is a comforting, savory dish, you might want to enjoy it with a crisp, refreshing white wine like Sauvignon Blanc or a light, fruity red wine like Pinot Noir. If you prefer non-alcoholic, a chilled iced tea would be lovely.
For kids: Serve the ramen with extra chicken and some steamed broccoli or corn on the side for a kid-friendly version. The noodles and crispy chicken will be a hit with little ones!

Additional Tips

Drain the miso broth: If your miso broth is a bit too salty, add a little more water or broth to balance it out.
Fry in batches: If you’re making this for a crowd, fry the chicken in batches to avoid overcrowding the pan.
Make it spicy: If you love a little heat, add a teaspoon of chili paste to the broth for a fiery kick.
Don’t overcook the chicken: Chicken katsu cooks quickly. Keep an eye on the chicken so it stays juicy inside and crispy on the outside.
Toppings make the dish: Don’t skimp on toppings – they really elevate the dish. Try to add a soft-boiled egg, which adds richness, and nori for extra flavor.

Recipe Variations

Vegetarian Option: Swap out the chicken for tofu or tempura vegetables to make this dish vegetarian-friendly. The miso broth is naturally rich and flavorful, so you won’t miss the meat!
Gluten-Free: Use gluten-free breadcrumbs and tamari soy sauce instead of regular soy sauce to make this ramen gluten-free. You can also use gluten-free noodles if needed.
Spicy Kick: Add a pinch of red pepper flakes to the miso broth for a spicy twist, or even drizzle some spicy chili oil on top of the ramen before serving.
Herb Variations: While green onions are a classic topping, you can also try fresh cilantro or Thai basil for a unique twist. Add some fresh herbs to the broth or as garnish.

Freezing and Storage

Storage: Store leftover ramen broth and chicken separately in airtight containers. The ramen noodles should be eaten immediately for the best texture, but the broth can be stored in the fridge for up to 3 days.
Freezing: You can freeze the chicken katsu before frying for an easy meal later. Just bread the chicken and freeze it on a baking sheet before transferring it to a freezer-safe bag. When ready to cook, fry it directly from frozen.
Reheating: When reheating the broth, do it slowly over medium heat to avoid separating the fats. If needed, add a little water to thin it out.

Special Equipment

Pan for frying: A large skillet works best for frying the chicken katsu, but you can also use a deep fryer if you have one.
Soup bowls: A deep bowl helps hold the noodles and broth and makes it easy to slurp up your ramen.
Small pot for soft-boiling eggs: A small pot with a lid is ideal for boiling eggs to perfection.

FAQ Section

Can I use store-bought miso paste?
- Yes! Store-bought miso paste works perfectly. Just make sure you get white or yellow miso for a mild flavor.
Can I make the ramen ahead of time?
- Yes, you can prepare the chicken and broth ahead of time and store them separately. Just cook the noodles fresh when you’re ready to serve.
What kind of chicken should I use?
- Chicken breasts are ideal for katsu, but chicken thighs will also work if you prefer a juicier cut of meat.
Can I freeze the broth?
- Yes, the miso broth freezes well. Just store it in a freezer-safe container and reheat it when needed.

Conclusion

There you have it! A steaming bowl of miso ramen with crispy chicken katsu that’s sure to become a family favorite. Whether you’re making it for a cozy dinner at home or sharing it with friends, this dish is as satisfying as it is delicious. Don’t forget to snap a photo of your creation and share it with me – I love seeing your cooking adventures! Enjoy every bite, and I can’t wait for you to fall in love with this recipe just as much as I have.