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    30 Minute Spicy Miso Chicken Katsu Ramen

    4 servings

    servings

    15 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    2 strips thick-cut bacon, chopped

    6 cloves garlic, finely chopped or grated

    2 medium shallots, finely chopped

    1 inch fresh ginger, thinly sliced

    1/2-1 teaspoon red pepper flakes

    8 cups low sodium chicken broth

    3/4 cup coconut milk (or preferred milk)

    1/4 cup low sodium soy sauce

    1/4 cup white miso paste

    2-4 tablespoons chili paste, to taste (I use Gochujang)

    4 squares ramen noodles

    4 cups baby spinach, chopped

    1 tablespoon toasted sesame oil

    soft or hard boiled eggs, for serving

    Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving

    4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

    1 cup Panko

    3 tablespoons sesame seeds

    kosher salt

    Directions

    1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. 5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.

    Nutrition

    Serving Size

    -

    Calories

    867 kcal

    Total Fat

    -

    Saturated Fat

    -

    Unsaturated Fat

    -

    Trans Fat

    1 g

    Cholesterol

    -

    Sodium

    -

    Total Carbohydrate

    -

    Dietary Fiber

    -

    Total Sugars

    -

    Protein

    -

    4 servings

    servings

    15 minutes

    active time

    30 minutes

    total time
    Start Cooking

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    Ingredients

    2 strips thick-cut bacon, chopped

    6 cloves garlic, finely chopped or grated

    2 medium shallots, finely chopped

    1 inch fresh ginger, thinly sliced

    1/2-1 teaspoon red pepper flakes

    8 cups low sodium chicken broth

    3/4 cup coconut milk (or preferred milk)

    1/4 cup low sodium soy sauce

    1/4 cup white miso paste

    2-4 tablespoons chili paste, to taste (I use Gochujang)

    4 squares ramen noodles

    4 cups baby spinach, chopped

    1 tablespoon toasted sesame oil

    soft or hard boiled eggs, for serving

    Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving

    4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

    1 cup Panko

    3 tablespoons sesame seeds

    kosher salt

    Directions

    1

    1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. 5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.