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–+ servings
Chicken Katsu Ramen

Chicken Katsu Ramen: Comfort in Every Crispy Bite

This Chicken Katsu Ramen offers a cozy, crispy delight with rich broth, perfect for quick family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Katsu
  • 4 cutlets Chicken or thinly sliced pork
  • 1 cup Panko breadcrumbs for crunchy texture
  • 1 tablespoon Sesame seeds optional
  • 1 teaspoon Salt preferably kosher
  • 1 large Egg for binding the breadcrumbs
  • 1 cup Fry oil like canola or vegetable oil
For the Broth
  • 4 slices Bacon or turkey bacon for lighter option
  • 2 medium Shallots finely chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh grated ginger or less ground ginger
  • 2 packs Instant chicken ramen noodles
  • 1 cup Unsweetened coconut milk or cashew milk
  • 3 tablespoons White miso paste or tahini
  • 4 cups Water base for the broth
  • 2 cups Fresh spinach leaves or kale
Optional Toppings
  • 4 pieces Ramen eggs
  • 1 cup Fried onions for crunch
  • 1 bunch Scallions sliced
  • 2 tablespoons Furikake for extra umami
  • 2 sheets Nori sliced
  • to taste Sriracha or gochujang sauce for spice

Equipment

  • skillet
  • Saucepot
  • Shallow Bowls
  • Tongs

Method
 

Prepare the Chicken Katsu
  1. Set up your breading station with beaten egg in one bowl and panko breadcrumbs mixed with salt and sesame seeds in another.
  2. Heat oil in a large skillet over medium-high heat until shimmering, around 350°F.
  3. Coat chicken cutlets in beaten egg, then dredge through panko mixture.
  4. Fry chicken cutlets in hot oil for 3-4 minutes per side until golden brown. Drain on paper towels.
Prepare the Broth
  1. Cook chopped bacon in a medium-sized saucepot over medium heat until crispy.
  2. Add chopped shallots, minced garlic, and grated ginger. Sauté for 3-5 minutes until soft.
  3. Pour in coconut milk and water, stir in miso paste, and bring to a gentle boil.
  4. Add instant ramen noodles and cook according to package instructions, adding spinach in the last minute.
Serve the Dish
  1. Ladle ramen broth with noodles into bowls. Slice crispy chicken and lay on top.
  2. Finish with optional toppings like ramen eggs, scallions, and furikake.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 1500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Store cooked chicken katsu separately from the broth to keep it crispy. Customize toppings as desired.

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