Description

This Chicken Katsu Ramen offers a comforting and satisfying culinary experience. It features a rich, creamy broth, infused with savory miso and aromatic ginger and garlic. Tender ramen noodles provide a delightful base, complemented by slices of perfectly crispy, golden-brown chicken katsu. Each bowl is finished with jammy soft-boiled eggs, fresh green onions, and a sheet of nori, adding layers of flavor and texture to this classic Japanese-inspired dish. The combination creates a harmonious balance of umami, warmth, and a pleasing variety of consistencies.

Ingredients

Scale

**For the Chicken Katsu:**
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
2 cups vegetable oil, for frying
**For the Ramen Broth:**
4 cups low-sodium chicken broth
1 cup unsweetened soy milk
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
**For Assembly:**
2 servings fresh ramen noodles
2 large eggs, for soft-boiling
2 sheets nori, cut in half
2 green onions, thinly sliced
Optional: Chili oil, for serving

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Instructions

**Prepare the Soft-Boiled Eggs:** Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and slice them in half.
**Prepare the Chicken Katsu:** Pound the chicken breasts to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each chicken breast in flour, shaking off any excess, then dip into the beaten egg, and finally coat thoroughly with panko, pressing gently to ensure adherence.
Heat the vegetable oil in a deep skillet or Dutch oven to 350F (175C). Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes per side, or until golden brown and cooked through. Remove the katsu from the oil and place on a wire rack set over paper towels to drain excess oil. Once slightly cooled, slice the katsu into strips.
**Prepare the Ramen Broth:** In a medium pot, combine the chicken broth, soy milk, miso paste, soy sauce, sugar, grated ginger, minced garlic, and sesame oil. Bring the mixture to a gentle simmer over medium heat, whisking occasionally until the miso paste is fully dissolved. Keep the broth warm over low heat.
**Cook the Noodles:** Cook the fresh ramen noodles according to package directions. Drain them well after cooking.
**Assemble the Bowls:** Divide the hot ramen broth evenly among two large serving bowls. Add the cooked ramen noodles to each bowl. Arrange the sliced chicken katsu, halved soft-boiled eggs, nori sheets, and sliced green onions on top of the noodles and broth. Serve immediately, with optional chili oil on the side.

Notes

* For extra crispy katsu, ensure your oil is at the correct temperature and avoid overcrowding the pan during frying.

* Adjust the amount of miso paste and soy sauce in the broth to achieve your preferred level of saltiness and umami.

* To prepare ahead, cook the eggs and katsu. Reheat the katsu gently in an oven or air fryer for optimal crispness before serving.

* For an even richer broth, consider adding a tablespoon of tahini or a neutral nut butter to the broth base.

Prep Time: 35 minutes
Cook Time: 30 minutes

Nutrition

Calories: 720
Fat: 35g
Carbohydrates: 65g
Protein: 48g