Chicken Katsu Ramen
2
servings20
minutes40
minutesGolden, crispy chicken katsu meets a rich, comforting bowl of ramen in this crowd-pleasing comfort meal. With tender noodles, a savoury broth, and your favourite fresh toppings, this dish is surprisingly simple to pull together and makes a satisfying family dinner any night of the week.
Ingredients
- For the chicken katsu:
2 small 2 chicken breasts
1/3 cup 1/3 plain flour
1 1 egg, lightly beaten (for crumbing)
1/2 cup 1/2 panko breadcrumbs
Salt and pepper
Oil, for frying
- For the broth:
3 cups 3 chicken stock
½ cup coconut milk
1 tablespoon 1 soy sauce
1 teaspoon 1 sesame oil
1 1 ½ tablespoons white miso paste
1 clove 1 garlic, finely grated
1 teaspoon 1 ginger, finely grated
- For the Ramen:
2 2 bundles fresh ramen noodles (or 2 blocks instant ramen, discard flavour packets)
1/2 cup 1/2 corn kernels (fresh or frozen)
1 cup 1 baby spinach leaves
1/2 cup 1/2 sliced mushrooms (shiitake or button)
2 2 eggs (for soft-boiling)
- Toppings:
1 1 spring onion, finely sliced
1 tablespoon 1 toasted sesame seeds
1 sheet 1 nori, cut into strips
Extra soy sauce or chilli oil, to serve (optional)
Directions
- Bring a small pot of water to a boil. Gently lower in the eggs and boil for 6 minutes. Remove and transfer immediately to a bowl of cold water to stop the cooking. Once cool, peel carefully and set aside.
- Coat each chicken breast in flour, dip into the beaten egg, then coat in panko breadcrumbs. Heat a splash of oil in a frying pan over medium heat. Fry the chicken for 3–4 minutes each side or until golden brown and cooked through. Drain on paper towels. Slice just before serving.
- In a saucepan, heat the sesame oil over low heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Pour in the chicken stock and coconut milk and bring to a gentle simmer. Whisk in the miso paste and soy sauce until fully dissolved. Keep warm over low heat.
- Cook the ramen noodles according to packet instructions. Drain and divide between two bowls.
- Quickly blanch the spinach, corn, and mushrooms in boiling water (30–60 seconds) or until just tender.
- Pour the hot miso broth over the noodles. Top each bowl with sliced chicken katsu, corn, spinach, mushrooms, and a boiled egg cut in half. Garnish with spring onion, sesame seeds, nori strips and a drizzle of chilli oil.
Notes
- Try panko-crumbed tofu or eggplant slices for a vegetarian version — just follow the same crumb-and-fry method, and substitute chicken stock for vegetable stock.
Swap the vegetables and toppings for your favourites, or whatever’s in season.
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