Go Back
–+ servings
A red bowl filled with ramen noodles, topped with sliced breaded chicken, two halved soft-boiled eggs with runny yolks, chopped green onions, and sesame seeds.

Chicken Katsu Ramen

This comforting mash-up of crispy chicken katsu and slurpable miso ramen is easy to pull off at home and hits every texture note you want in a bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine asian, Japanese
Servings 4 servings
Calories 608 kcal

Ingredients
  

For the Chicken Katsu:

  • 2 pieces chicken breast boneless
  • ½ teaspoon black pepper
  • ½ cup all purpose flour
  • 1 piece large egg beaten
  • 1 cup cooking oil for frying

For the Ramen:

  • 4 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon sesame oil
  • 1 packs ramen noodles
  • 2 pieces green onions sliced
  • 2 pieces eggs soft-boiled, halved (optional)

Instructions
 

  • Flatten and Season the Chicken
    Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness and season both sides with salt and pepper.
  • Bread the Chicken
    Set up three shallow dishes: one with flour, one with beaten egg, and one with panko. Dredge each chicken piece in flour, then egg, then panko. Press the breadcrumbs in gently so they stick.
  • Fry the Chicken
    Heat oil in a pan over medium heat. Fry each breast for 3 to 4 minutes on each side until golden brown and cooked through. Remove and let rest on a paper towel-lined plate or wire rack.
  • Make the Broth
    In a large pot, combine chicken broth, soy sauce, and miso paste. Stir until the miso dissolves, then add sesame oil and let the broth simmer.
  • Cook the Noodles
    Cook the ramen noodles according to package directions. Drain and divide among 4 serving bowls.
  • Assemble the Bowls
    Pour hot broth over the noodles. Top each bowl with sliced chicken katsu, green onions, and half a soft-boiled egg.

Notes

  1. You can use red or white miso depending on how bold you want the flavor.
  2. If you want extra crispy katsu, fry the chicken a second time for a minute or two just before serving.
  3. Keep leftovers separate—store the broth, chicken, and noodles in different containers and reheat individually for the best texture.

Nutrition

Calories: 608kcalCarbohydrates: 15gProtein: 6gFat: 59gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 48mgSodium: 1556mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 77IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!