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Miso Ramen with Chicken Katsu

Quick & Simple Meals
A rich, creamy miso-coconut broth loaded with tender shiitake, carrots, bok choy, and springy ramen noodles, all crowned by a crisp, golden chicken katsu for the ultimate comfort-food mashup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 650 kcal

Ingredients
  

Miso Ramen

  • 1½ Tbsp oil
  • 1 large shallot sliced
  • 3 –4 garlic cloves finely chopped
  • 1 Tbsp ginger finely chopped
  • ½ tsp red chili flakes
  • 1 cup carrots julienned
  • 1 cup thinly sliced shiitake mushrooms
  • 6 cups chicken broth
  • 1 14 oz can coconut milk
  • 3 Tbsp soy sauce
  • ¼ cup white or yellow miso paste
  • 3 ramen noodle packets seasoning discarded
  • 4 –5 baby bok choy halved
  • 1 tsp sesame oil

Chicken Katsu

  • 2 chicken breasts halved and pounded to ½ inch
  • ½ cup all-purpose flour
  • 2 large eggs whisked
  • 2 cups panko breadcrumbs

Instructions
 

  • Heat oil in large pot over medium-high heat. Sauté shallot for 1 minute.
  • Add garlic, ginger, and chili flakes.
  • Stir in carrots and mushrooms; cook 2–3 minutes.
  • Add chicken broth, coconut milk, soy sauce, and whisk in miso paste.
  • Simmer for 15 minutes.
  • Add ramen noodles and cook 3–4 minutes. Stir in sesame oil and bok choy.
  • See full steps with tips & photos → https://mischacrossing.com/miso-ramen-with-chicken-katsu/

Notes

  • Broth Boost: Use homemade chicken bone broth for deeper flavor.
  • Spice Level: Add a dash of sriracha or extra chili flakes for more heat.
  • Vegan Option: Swap chicken broth for vegetable stock, omit katsu—or use crispy tofu cutlets.
  • Make-Ahead: Prepare broth 1 day ahead; reheat gently and stir in miso just before serving.