Miso Ramen with Chicken Katsu – Creamy Broth & Crispy Cutlet

This Miso Ramen with Chicken Katsu is the ultimate soul-warming comfort food—featuring a creamy coconut miso broth, tender ramen noodles, and golden crispy chicken cutlets.

With layers of bold umami flavor, crunchy panko crust, and fresh veggies, it’s the perfect bowl when you want to treat yourself to a cozy, restaurant-style meal at home.

Why You’ll Love This Recipe

Creamy miso broth infused with garlic, ginger, and coconut milk

Crispy panko chicken adds a savory crunch to every bite

Loaded with vegetables like bok choy, carrots, and mushrooms

Rich in umami flavor with miso, soy sauce, and sesame oil

Comforting yet fresh, all made in under an hour

Ingredient Highlights

Miso Ramen

Shallot, garlic, and ginger – Create the aromatic base.

Carrots & shiitake mushrooms – Add natural sweetness and texture.

Chicken broth & coconut milk – Form a rich, creamy broth.

White or yellow miso paste – Adds deep, savory umami.

Ramen noodles – Use classic instant ramen without the seasoning.

Bok choy – Adds crunch and greenery to balance the richness.

Sesame oil – A fragrant finish to bring it all together.

Chicken Katsu

Chicken breasts – Pounded thin for quick, even frying.

Flour, egg, and panko – The essential trio for that golden crispy coating.

Neutral oil – For frying to crunchy perfection.

Pro Tips Before You Start

Use warm broth to help miso dissolve more easily.

Don’t boil the miso—add it off-heat or at a simmer to preserve flavor.

Keep oil at 350°F for best katsu texture—use a thermometer if needed.

Let chicken rest on a rack after frying so it stays crispy.

Add bok choy at the end so it remains bright and slightly crisp.

How to Make Miso Ramen with Chicken Katsu

Make the Miso Ramen

Step 1: In a large Dutch oven or soup pot, heat oil over medium-high heat.

Sauté sliced shallots for about a minute, then add garlic and ginger.

Cook for 30 seconds until fragrant.

Step 2: Stir in carrots and mushrooms.

Sauté for 2–3 minutes, letting the vegetables soften slightly.

Step 3: Pour in the chicken broth and coconut milk. Add soy sauce.

Whisk in the miso paste until fully dissolved and smooth. Reduce heat and let it simmer gently for 15 minutes.

Step 4: While the broth simmers, start the chicken katsu (below).

Step 5: Add ramen noodles to the pot and cook for 3–4 minutes until tender.

Stir in sesame oil and bok choy. Simmer a few more minutes until the bok choy is slightly wilted.

Make the Chicken Katsu

Step 1: Prepare three shallow bowls—one with flour, one with whisked eggs, and one with panko.

Step 2: Season both sides of the chicken cutlets with salt.

Dredge each piece in flour, then dip into egg, and coat well with panko.

Step 3: Heat about 1 inch of neutral cooking oil in a large skillet over medium-high heat until it reaches 350°F.

Step 4: Fry chicken for 8–10 minutes, flipping every few minutes until golden brown and internal temp reaches 165°F.

Transfer to a paper towel-lined plate or wire rack to drain excess oil.

What to Serve It With

Extra soy sauce or chili oil for dipping

Soft boiled eggs for added richness

Pickled vegetables to cut through the creaminess

Sliced scallions and sesame seeds as garnish

Cold Japanese cucumber salad for a refreshing contrast

Variations & Substitutions

Vegetarian? Use veggie broth and skip the chicken—add tofu or tempeh instead.

No panko? Try crushed cornflakes or plain breadcrumbs for a similar crunch.

Spice lover? Add chili crisp, sambal oelek, or extra red pepper flakes.

Coconut-free? Use heavy cream or cashew cream as an alternative.

Swap noodles – Udon or soba work great if you don’t have ramen.

Storage & Leftovers

Store the broth and toppings separately to keep everything fresh.

Refrigerate broth for up to 4 days in an airtight container.

Reheat gently over low heat—don’t boil to preserve the miso.

Fried chicken is best fresh but can be reheated in the oven or air fryer.

Do not freeze the ramen once cooked—it’ll turn mushy.

FAQs

Can I use store-bought ramen?
Yes, just discard the seasoning packets and use the noodles.

Can I make the chicken katsu in advance?
Yes! Reheat it in a toaster oven or air fryer to bring back the crispiness.

Is coconut milk traditional in miso ramen?
Not traditionally, but it adds creaminess and balances the spice beautifully.

What kind of miso should I use?
White or yellow miso paste work best for a smooth, balanced flavor.

Can I make it vegetarian?
Absolutely! Use vegetable broth and replace the katsu with pan-fried tofu.

What’s the best oil for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil.

How spicy is it?
Mild to medium. Adjust chili flakes to your taste or add sriracha if you want more heat.

Final Thoughts

This Miso Ramen with Chicken Katsu brings the best of both worlds—silky, flavorful ramen noodles and crunchy, juicy chicken.

It’s a bowl that satisfies every craving: warm, rich, hearty, and full of texture.

Once you try it, you’ll crave it again and again!