Miso Ramen with Chicken Katsu
Dive into a bowl of comfort with this Miso Ramen, inspired by the savory flavors of Hokkaido, Japan. The creamy miso-coconut milk broth is packed with umami, paired with tender ramen noodles, fresh bok choy, and earthy shiitake mushrooms. Topped with golden-crispy Chicken Katsu, this ramen is a perfect fusion of crunch and slurp! A true winter warmer that’s easy to make and impossible to resist.
1½ Tbsp oil
1 shallot, sliced
3 garlic cloves, chopped
1 Tbsp ginger, chopped
½ tsp chili flakes
1 cup carrots, julienned
1 cup shiitake mushrooms, sliced
6 cups chicken broth
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
2 chicken breasts (for katsu)
½ cup flour, 2 eggs, 2 cups panko
Directions:
1. Sauté shallot, garlic, ginger, chili flakes, carrots, and mushrooms.
2. Add broth, coconut milk, soy sauce, and miso paste; simmer for 15 mins.
3. Fry chicken katsu: dredge chicken in flour, egg, panko; fry until golden.
4. Add ramen and bok choy to broth; cook until tender.
5. Assemble bowls with noodles, broth, katsu, and toppings.
Prep Time: 15 mins
Kcal: ~550 per serving