Ramen Katsu

chicken katsu ramen in a black bowl with soft boiled eggs and chopsticks

5 from 6 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Japanese

Keyword: chicken katsu ramen

Servings:

Calories: 792kcal

Author: Jordan

Equipment

Ingredients

Miso 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

Chicken Katsu

2 chicken breasts, halved horizontally
1 large egg
1.5 cups panko
1 tbsp sesame seeds
1.5 tbsp salt
½ cup all purpose flour
olive oil spray, for cooking

Get Recipe Ingredients

Instructions

Miso Ramen

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.

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.

Nutrition