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.