Chicken Katsu Ramen is an Asian-inspired noodle soup recipe that is packed full of sweet and spicy flavors. Topped with crispy air-fried chicken, a soft-boiled egg, and pieces of nori, this ramen dish is perfect for a quick dinner, date night, or when you’re craving warm comfort food on a rainy day.
Chicken Katsu Ramen Recipe
Ramen has become quite popular over the past few years, and there is no guessing why. It’s packed full of flavor, comforting, and you can add many different ingredients to it. It’s a great way to use up any veggies or meats you have left over from the week.
This ramen is rich in flavor and a bit spicy. Ramen with coconut milk is a variation of the classic ramen that adds a rich, creamy, and slightly sweet taste to the dish.
The coconut milk provides a subtle coconut flavor that is slightly on the sweeter side and blends well with the savory flavors of the broth and other ingredients.
What is a Katsu Ramen?
Katsu ramen is an Asian-inspired dish flavored with chili paste, white miso, and is full of umami flavors. It’s spicy and slightly sweet, the broth is creamy and has chewy instant noodles, and crispy chicken katsu.
It’s typically topped with a soft-boiled egg, green onions, and nori. You can also add red pepper flakes, mushrooms, and other vegetables.
Ingredients You Will Need
For the broth:
Onion: used as one of the flavor bases for the dish, yellow onion is great for cooking as it caramelizes well and adds a sweet onion flavor that isn’t too overwhelming.
Garlic and ginger: sautéed or cooked garlic adds a nutty and buttery taste which is great when used as a base. Fresh ginger brings a peppery and spicy taste to the broth.
Chicken bouillon: the bouillon is mixed in with water to create the liquid needed for your miso soup. I like to add bouillon instead of just using regular water because it adds a lot of flavor. You can also use vegetable boullion.
Chili paste: adding chili paste to your soup liquid adds a sweet, tangy, and spicy flavor.
White miso paste: this is one of the main ingredients for this miso recipe. Shiro, or white miso, has sweet, salty, and earthy flavors that add a light flavor to your soup.
Soy Sauce: packed full of umami flavors that are very common in most Asian foods, soy sauce is an important ingredient!
I prefer the low-sodium soy sauce for this recipe since there are many ingredients already containing a high amount of salt. You can also use coconut aminos.
Coconut milk: brings a creaminess to your soup and adds a nutty and sweet flavor that is hard to achieve with any other milk substitute.
Instant ramen noodles: I use instant ramen noodles for this miso broth soup recipe because they cook in under 5 minutes and absorb the flavors of the soup really well.
Baby spinach: fresh spinach leaves are my go-to vegetable for this soup because they cook down really well, and you can add in a decent amount without them becoming overwhelming. They also add some great nutrients to the dish.
Eggs: you will frequently see soft-boiled eggs added to ramen dishes. This is because they add a creamy and rich element to the soup.
Green onion: thin strips of green onion is the perfect pop of color to top your ramen. Not only does it add color, but the flavor of the green onion pairs well with your soup and the chicken katsu.
For the chicken katsu:
Chicken breasts: I use boneless chicken breasts for this recipe, but I like to cut them in half horizontally to make them thinner and easier to cook. You can use chicken thighs if you’d like. Just make sure they’re similar in size so they will cook evenly.
Egg: the first part of the dredging process and what keeps the flour, panko, and sesame seeds on as the chicken breast is cooking.
All purpose flour: step two of the dredging process is to place your chicken into flour. This helps lock in the moisture and keeps the chicken juicy and tender.
Panko: this is for the final step of the dredging process. Panko breadcrumbs are what give your chicken the crispy and crunchy outside that you’re looking for.
Sesame seeds: adding sesame seeds to the panko gives it a little more sweet and nutty flavor.
How to Make Chicken Katsu Ramen
- Sauté the onions and garlic. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté until they begin to caramelize, then add the minced garlic and grated ginger.
- Simmer the broth. Pour in the water and chicken bouillon, and simmer for 20 minutes over medium heat. While the broth simmers, make the chicken katsu.
- Continue cooking the broth. Add the miso paste, coconut milk, chili paste, and soy sauce. Stir well and bring to a boil.
- Cook the noodles. After boiling the broth, reduce the heat to medium-low and stir in the instant noodles. Simmer for a few minutes more or until the noodles are soft. Add the fresh spinach leaves and simmer for about five more minutes.
- Serve. Divide the noodles between 4 bowls. Then, spoon over the broth and top with the chicken, soft-boiled eggs, green onions, nori, and chicken katsu. You can drizzle chili oil over top if you like a little extra spice.
- Coat the chicken with egg. Whisk the egg into a medium bowl. Dip the chicken cutlets into the beaten eggs.
- Dredge in flour. Mix the all-purpose flour and salt in a shallow dish and coat the chicken. Press firmly enough to get a coating all over the chicken.
- Finish breading the chicken. Add the panko and sesame seeds to a shallow dish. Dip the floured chicken into the egg mixture again, and then into the breadcrumbs. Press firmly enough to cover all the chicken in the panko breadcrumbs.
- Air fry the chicken. Preheat the air fryer to 350° F. Place the chicken into the air fryer basket and spray olive oil or sesame oil on both sides. Air fry the chicken and let it cool for a few minutes before slicing it into strips.
- I like to use a dutch oven for cooking this ramen. Dutch ovens are known for their ability to distribute heat evenly, which can be especially helpful when cooking soups and stews. This helps ensure all the ingredients cook at the same rate and the broth is heated evenly.
- Use a strainer to dissolve the miso paste into your broth; this way, you won’t have any lumps.
- Prepare the chicken katsu while your ramen broth is simmering to save time.
- Use kitchen tongs to serve the noodles in the bowls. It will be easier and faster.
- Serve immediately because ramen tastes better when fresh! The noodles have the best texture and flavor at this point.
Is chicken katsu the same as fried chicken?
While fried chicken often features chicken with the bone in, made by deep frying in oil; chicken katsu is typically thinly pounded, resulting in a more tender texture.
The breading is made with a crunchy panko coating, which creates a light and crispy exterior. It’s often served with a savory sauce called katsu sauce, which adds a distinct flavor to the dish.
How to Make Soft-Boiled Eggs for Ramen
Making soft-boiled eggs is a lot more simple than it seems. First, bring a large pot of water to a boil. Then carefully lower your eggs into your pot by using a slotted spoon or another kitchen tool.
Set your time for 6-7 minutes and then take them out of your simmering water and run them under cold water.
Should I pan-fry or air-fry the chicken katsu?
I like to air fry my chicken katsu because it saves time and it’s a little healthier than pan frying since it uses less oil.
When air frying, you may need a little spritz of olive oil to keep your chicken from sticking to the fryer, but when you pan fry chicken, you will need a lot more oil or even butter to achieve the same golden brown color that you would in the air fryer.
What to Serve with Ramen
Ramen is great to eat on its own as a complete meal, or your can pair it with a few different sides. Not only does that mean that it will fill you up, but you will be getting a lot of your necessary daily nutrients.
A few things that are great to serve with Chicken Katsu Ramen are a side dish of edamame with sea salt, dumplings, or air fryer crab rangoons. You could also start with a few pieces of sushi or a small ginger salad.
How to store ramen
Let the ramen and chicken katsu cool to room temperature before refrigerating them. Once it reaches room temperature, immediately store them in separate airtight containers inside the fridge.
How many days does chicken katsu ramen last in the fridge?
I recommend eating the ramen and chicken katsu within 3-4 days of storing it in the fridge. Be sure to put it in an airtight container.
Can I make it ahead of time?
Yes, I recommend doing the ramen broth ahead and waiting to cook the noodles and spinach since they can become soggy after being soaked in the broth for an extended period.
If you can, I would wait to cook the chicken katsu because it will lose some of its crispy texture when stored in the fridge. If you want to cook it ahead of time, just reheat it in the air fryer at a lower temperature like 325 F for a few minutes.
Can I freeze ramen?
I recommend you freeze the chicken katsu if not used within a few days. Properly stored, it can last for up to 2-3 months in the freezer. Make sure to freeze the ramen and chicken katsu separately.
I don’t recommend freezing ramen, however, you can freeze the broth without the noodles!
How to reheat
You can reheat Ramen on the stovetop and microwave. The microwave method is faster, but you’ll need to stir the ramen a few times and reheat it again to heat it all over. I prefer to do it over the stovetop to stir the broth while it is heating.
More chicken recipes to try
- Bang Bang Chicken
- Chicken Bruschetta Pasta
- Chicken Fajita Nachos
- Air Fryer Pretzel Crusted Chicken Tenders
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Chicken Katsu Ramen
- 1 tbsp olive oil
- 2 oz onion, thinly sliced
- ½ tbsp garlic, minced
- ½ tbsp ginger, grated
- 8 cups water
- 2 tbsps chicken bouillon
- 2 tsps chili paste
- 2 tbsps white miso paste
- 2 tbsps soy sauce
- 7 oz coconut milk
- 8 oz instant ramen noodles
- 2 cups fresh spinach leaves
- 4 soft boiled eggs, halved
- Green onion strips
- 2 nori sheets, quartered
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté for 5-6 minutes, or until they begin to caramelize. Add the minced garlic and grated ginger and stir for 2 minutes.
- Pour in the water and chicken bouillon and simmer for 20 minutes over medium heat. Meanwhile, make the chicken katsu.
- Add miso paste, coconut milk, chili paste, and soy sauce. Stir well and bring to a boil.
- After boiling the broth, reduce the heat to medium-low and stir in the instant noodles. Simmer for 5 minutes more or until the noodles are soft. Add the fresh spinach leaves and simmer for five more minutes.
- Divide the noodles between 4 bowls. Then, spoon over the broth and top with the chicken, soft boiled eggs, green onions, nori, and chicken katsu.
- Whisk the egg into a medium bowl. Dip the chicken into the beaten eggs.
- Mix the all purpose flour and salt together in a shallow dish and coat the chicken. Press firmly enough to get a coating all over the chicken.
- Add the panko and sesame seeds to a shallow dish. Dip the floured chicken into the egg mixture again, and then into the breadcrumbs. Press firmly enough to cover all the chicken in the panko breadcrumbs.
- Preheat the air fryer to 350° F. Place the chicken into the air fryer basket and spray olive oil on both sides. Air fry for 18-20 minutes, flipping halfway through. Let the chicken cool for a few minutes before slicing into strips.