Description

Miso Ramen with Chicken Katsu

A comforting bowl of Miso Ramen brings together the rich umami of miso paste and the creamy touch of coconut milk. Originating from Hokkaido, Japan, this dish is a winter favorite, featuring ramen noodles, vegetables, and flavorful broth. My version adds a delightful twist with crispy Chicken Katsu, offering a perfect balance of textures and flavors. It’s a soul-warming experience perfect for chilly nights!

1½ Tbsp oil
1 large shallot, sliced
3-4 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
½ tsp red chili flakes
1 cup carrot, julienned
1 cup shiitake mushrooms, sliced
6 cups chicken broth
1 can (14oz) coconut milk
3 Tbsp soy sauce
¼ cup miso paste
3 ramen noodle packets
4-5 baby bok choy, halved
1 tsp sesame oil
Chicken Katsu:
2 chicken breasts, pounded thin
½ cup flour
2 eggs, whisked
2 cups panko

Directions:
1. Sauté shallot, garlic, ginger, and chili flakes in oil. Add carrot and mushrooms, cook for 3 minutes.
2. Add broth, coconut milk, soy sauce, and miso paste. Simmer for 15 minutes.
3. Cook ramen noodles in the broth, then stir in sesame oil and bok choy.
4. For katsu, dredge chicken in flour, egg, and panko. Fry until golden.
5. Assemble bowls with noodles, broth, katsu, and toppings like scallions, chili oil, and eggs.

Prep Time: 15 minutes
Kcal: ~550 per serving