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Prep time: 25 min
Cook time: 1 hour 30 min
Servings: 2
Ingredients
Chicken Katsu
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 large eggs, beaten
1 cup panko breadcrumbs
olive oil for frying
Miso Ramen Broth
4 cups chicken broth
2 tbsp miso paste (white or red)
1 tbsp soy sauce
1 tbsp sake (optional)
1 tsp grated ginger
2 cloves garlic, minced
1/2 tbsp sesame oil
2-3 packs fresh ramen noodles (or dried, if unavailable)
1/2 cup sliced green onions
1 cup sliced mushrooms (shiitake or your choice)
2 baby bol choy
2 soft-boiled eggs
1 sheet nori (seaweed), cut into strips
Sesame seeds, for garnish
Directions
Prepare the Chicken Katsu:
Season the chicken breasts with salt and pepper.
Dip into the beaten eggs, then coat with panko breadcrumbs.
Heat oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Slice into strips.
Make the Miso Ramen Broth:
In a large pot, heat sesame oil over medium heat.
Add ginger and garlic, sauté until fragrant.
Pour in chicken or vegetable broth, then add miso paste, soy sauce, and sake (if using). Stir until miso paste is dissolved.
Bring to a simmer and add mushrooms. Let it cook for about 5 minutes.
Add the ramen noodles and cook according to package instructions.
Add the bok choy and green onions just before the noodles are done.
Assemble the Ramen Bowl:
Divide the cooked ramen noodles into bowls.
Pour the hot miso broth over the noodles, distributing the mushrooms and spinach evenly.
Top each bowl with sliced chicken katsu, a soft-boiled egg, nori strips, and a sprinkle of sesame seeds.
Enjoy your homemade Miso Ramen with Chicken Katsu! This combination is sure to be a hit. 🍜
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