Miso Ramen with Chicken Katsu: How to Make this Easy Dinner

Ramen is one of those things in life that will never be a bad decision and this miso ramen with chicken katsu is no exception. Perfect for a weeknight, this meal is simple to make, comes together in about 30 minutes, and it is delicious. It includes all of the good stuff, a umami broth, crunchy chicken katsu, some quickly blanched cabbage, and delicious tea eggs to round it all off.

This miso ramen with chicken katsu, keeps it nice and simple without sacrificing on flavor. The broth comes together simply using miso paste, chicken stock, and soy sauce. While the chicken is simply air fried for that perfect crispy texture. Combine that simplicity with just how delicious this comes out and you have got yourself a winning weeknight night dinner!

My miso ramen with chicken katsu recipe serves 2, but it is simply doubled as needed.

Ingredients:

Miso Ramen Broth:

2 tablespoons of sesame oil

6 cloves of garlic, minced

1 inch of ginger, minced

2 Thai red chili peppers minced or 1 teaspoon of chili flakes (optional for my spicy fans)

2 tablespoons of chili paste or gochujang

6 cups of chicken broth

1/4 cup of white miso paste

1/4 cup of soy sauce

4 packages of instant ramen noodles, seasoning discarded, or 8 ounces of udon noodles.

For the Chicken Katsu:

2 chicken breasts, trimmed and pounded thin, about 1/2 inch thick

1 cup panko

2 tablespoons sesame seeds

1 teaspoon of salt

To Serve with your Miso Ramen with Chicken Katsu:

Steamed purple cabbage, bok choy, or spinach

Tea Eggs, sliced scallions, and extra sesame seeds.

Instructions:

1. Start with the broth. In a large stock pot or dutch oven, heat the sesame oil over medium high heat. Add the garlic, ginger, and chili pepper or flakes if using. Cook for about 2 minutes.
2. Next, add the chicken stock, miso paste, soy sauce, and chili paste. Bring the broth to a boil and then reduce to a simmer while you cook your chicken katsu.
3. Preheat your air fryer (or oven) to 400 F. While that heats, salt your thinly pounded chicken breasts on both sides. Combine the panko and sesame seeds together in a wide bowl and then press the chicken breasts in the panko mixture on both sides, making sure that the chicken is well coated.
4. Cook the chicken for 20 minutes, turning halfway through.
5. When the chicken has 2-3 minutes left to cook, add the ramen noodles to the broth. Once it has cooked through (about 3 minutes) divide the broth and noodles into bowls.
6. Slice the chicken and top the ramen bowl with the chicken katsu, purple cabbage, tea eggs, and adorn with sesame seeds, and scallions.

If you like this, be sure to try my bacon, egg, and cheese ramen for a perfect meal anytime of day!