Description
A hearty and comforting Japanese-inspired miso ramen recipe featuring homemade chicken katsu. Tender chicken breasts are breaded and fried to golden perfection, served atop flavorful miso-infused broth with tender ramen noodles, shiitake mushrooms, baby spinach, and soft-boiled eggs. This dish combines rich umami flavors and satisfying textures for a delicious homemade noodle soup experience.
Ingredients
Scale
For the Ramen:
- 4 cups chicken broth
- 1 cup water
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach
- 2 soft-boiled eggs (halved)
- 2 green onions (sliced)
- Toasted sesame seeds (for garnish)
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Prepare the Chicken Katsu: Pound the chicken breasts to an even thickness and season both sides with salt and pepper. Dredge each piece first in all-purpose flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. This ensures a crispy, golden crust after frying.
- Fry the Chicken Katsu: Heat about ½ inch of vegetable oil in a skillet over medium heat. Fry the breaded chicken breasts for 3 to 4 minutes on each side until they are golden brown and cooked through. Drain excess oil by placing the chicken on paper towels, then slice into strips for serving.
- Prepare the Ramen Broth: In a large saucepan, heat sesame oil over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute, to build the broth’s aromatic base.
- Simmer the Broth: Add chicken broth, water, white miso paste, soy sauce, and mirin to the saucepan. Whisk thoroughly until the miso paste dissolves completely. Bring the mixture to a gentle simmer to combine the flavors.
- Cook the Mushrooms: Add the sliced shiitake mushrooms to the simmering broth and cook for 4 to 5 minutes until tender and infused with the broth’s flavor.
- Cook the Ramen Noodles: Add the fresh ramen noodles to the broth and cook according to package instructions, approximately 3 minutes, until they are tender but still springy.
- Add Spinach: Stir in the baby spinach leaves until they soften and wilt, adding a fresh green element to the soup.
- Assemble the Dish: Divide the cooked noodles and broth evenly between two bowls. Top each bowl with sliced chicken katsu strips, half a soft-boiled egg, sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately while hot.
Notes
- For a vegetarian version, omit the chicken katsu and substitute with tofu for protein.
- White or yellow miso paste can be used depending on your preference; white miso gives a milder flavor while yellow miso is slightly stronger.
- Adjust the broth seasoning by adding extra soy sauce or miso paste to taste if you prefer a saltier or richer broth.
- Be careful not to overcook the ramen noodles to maintain a pleasant chewy texture.
